Parmesan Crisps with Pancetta and Roma Tomato Salsa

Ingredients

• 2 tablespoons julienne basil leaves fresh
• 2 tablespoons olive oil extra-virgin
• 0.5 cup pancetta chopped
• 1 teaspoon paprika 
• 1 cup parmigiano-reggiano grated
• 1 teaspoon freshly pepper black plus more for seasoning
• 1 cup roma tomatoes diced
• 4 servings salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
3. On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
4. Place in preheated oven and cook until cheese melts.
5. Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
6. In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
7. In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
8. Add tomato mixture to Parmesan crisps and top with pancetta.