Crispy Pancetta, Bocconcini & Olive Mint Tapenade Crostini

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Place pancetta pieces on the prepared baking sheet. Season each piece with a quick grind of freshly ground black pepper. Place in the oven and bake until the pancetta is cooked and starting to crisp, about 8 minutes.

Decrease the oven temperature to 350 degrees F.

Place bread pieces on a baking sheet and lightly brush with olive oil. Toast in the oven until the bread is just starting to become crisp.

Place chopped olive in a small bowl and mix in the chopped mint.

Place one piece each of mozzarella and pancetta on the bread slices. Divide the olive mixture amongst the crostini. Serve.