For 4 people
For 4 people
Preheat the oven to 190°C. Cover the grid with a baking sheet.
Spread the pancetta slices on the plate. Bake for about 7 minutes (crisp)
In a small saucepan, over medium-low heat, put the crème fraîche, onion and pepper for 5 minutes.
Mix the cornstarch in a little water and pour into the pan. Simmer for 2 minutes. Remove fire. Add the basil and mix.
Cut the wand into slice. Coat the baguette slices half of the sauce.
Put two thirds of the pancetta on it. Coat the rest of the sauce. Cover everything with the grated cheese.
Bake until the bread and cheese are slightly golden. (About 10 minutes)
Crumble the rest of the pancetta on the baguette slices once out of the oven. Place the basil here and there.
Serve
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