Home Recipes Savories Watermelon, Pancetta & Pistachio Canapés

Watermelon, Pancetta & Pistachio Canapés

These Watermelon, Pancetta & Pistachio Canapés are simple and delicious. Canapés pictured with Olive–Goat Cheese Tea Sandwiches and Mandarin Orange & Cashew Chicken Salad Tea Sandwiches

Watermelon, Pancetta & Pistachio Canapés
Serves: 13
  • 1 cup chopped cooked pancetta
  • 1 cup roasted salted pistachios, finely chopped
  • ¼ cup panko (Japanese bread crumbs)
  • 2 large egg whites
  • 1 cup (¼-inch) cubed watermelon
  • 1 tablespoon chopped fresh mint
  1. Preheat oven to 400°. Spray a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper.
  2. In a medium bowl, stir together pancetta, pistachios, bread crumbs, and egg whites. Press mixture into bottom of prepared pan in an even layer.
  3. Bake until edges are deep golden brown, 15 to 18 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Using a 2-inch round cutter, cut 13 pistachio rounds.
  4. Heat a medium nonstick sauté pan over medium-high heat. Add pistachio rounds; sear until crisp, approximately 1 minute per side. Let drain on paper towels.
  5. In a medium bowl, stir together watermelon and mint. Spoon approximately 1½ tablespoons watermelon mixture onto each pistachio round. Serve immediately.
Pistachio rounds can be baked a day in advance, cut out, placed in an airtight container, and refrigerated until needed. Sear rounds just before serving.


Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!