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White Bean Rosemary Pancetta Bruschetta




Source of Recipe


Internet


List of Ingredients




Makes 30 bruschetta

3 ounces pancetta, chopped, 90 g
2 cans (each 14 to 19 oz/ 398 to 540 mL) cannellini beans or white kidney beans, drained, 2
1⁄4 cup olive oil, 50 mL
1 1⁄2 tablespoons finely chopped fresh rosemary, 22 mL
2 teaspoons minced garlic, 10 mL
Salt and freshly ground black pepper
1 baguette, cut on the diagonal into 3⁄8-inch (0.75 cm) thick slices, 1
Extra-virgin olive oil
Baking sheet


Recipe



Preheat broiler.

Heat a medium skillet over medium heat. Add pancetta and saut� until crispy and golden brown, about 5 minutes. Remove with a slotted spoon to drain on a paper towel.

Place cooked pancetta, beans, olive oil, rosemary and garlic in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Speed 2 and mix until beans begin to break up. Increase to Speed 4 and mix until beans are crushed and slightly creamy, about 2 minutes.

Season to taste with salt and pepper.

Brush both sides of baguette slices with extra-virgin olive oil and place on baking sheet in a single layer. Place under broiler and lightly brown on one side.

Spread white bean mixture on the toasted side of the baguette slices. Drizzle a little more extra-virgin olive oil on top of each slice. Serve immediately.

Tip:
Pancetta is a salt-cured pork product from Italy. It�s made out of the same cut of meat as bacon, but it isn�t smoked. If you have trouble finding pancetta in your grocery store, you can substitute bacon, or leave it out altogether.