Ingredients

1 baguette, cut crosswise into 1/4 inch slices

1/4 lb. thinly slice pancetta

3/4 lb. cooked shrimp, coarsely chopped

1/2 cup mayonnaise, plus extra for spreading

2 tablespoons chopped basil

1 1/2 tablespoons fresh lemon juice

3 ounces baby arugula

4 small plum tomatoes, thinly sliced crosswise

Preparation

  1. Preheat oven to 350. Bake baguette slices until crisp, about 8 minutes, then cool on wire rack
  2. Cook the pancetta until crisp. Drain on paper towels and crumble
  3. Mix the shrimp with the mayonnaise, basil and lemon juice. Salt and pepper to taste.
  4. Spread a thin layer of mayonnaise on each baguette slice. Top with an argula leaf, slice of tomato, tablespoon or so of shrimp salad. Sprinkle with crumbled pancetta and serve.