Pancetta and White Bean Crostini

 

A few years ago, my husband and I attended one of those hands-on cooking classes.  We were paired up with another couple, given some recipes to make, some wine to drink, and then we all ate our creations in a family style setting.  It was quite fun, but I seemed to misplace the list of recipes that we were to take home with us.  Did I mention the wine?  Anyways, we made these crostinis with white beans, rosemary, and some other stuff I can't remember, and I've always wanted to try and replicate the recipe.  My rendition of the recipe uses pancetta, bacon's less smoky Italian cousin, which pairs wonderfully with the creamy white beans and nice crusty bread.  The bean mixture can be made ahead of time, stored in the refrigerator, and then heat up on the stove before you are about to serve the crostinis.  If it seems a little dry, add some more olive oil.

 

• 2 cans cannelini beans (white beans), drained
• 1 Tb + 4 Tb olive oil, divided
• 2 Tb rosemary, finely chopped
• 8 oz pancetta, diced into 1/4 in. cubes
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1 baguette, sliced into 1/2 in pieces

 

Preheat oven to 350.


Place the baguette slices on a baking sheet and brush with the 1 Tb of olive oil.  Bake until golden brown and crispy- about 10-15 minutes.


In a nonstick skillet, brown the pancetta until the fat is rendered and the pancetta is crispy- about 6-8 minutes.  With a slotted spoon, remove the pancetta from the pan and set aside.  Keep the fat in the pan.


Sautee the garlic, beans, rosemary, salt and pepper over medium heat until heated through and fragrant.  Remove from heat.


In a small food processor, add the bean mixture.  Turn on low, then slowly drizzle in the remaining 4 Tb of olive oil, one Tb at a time.  Stop once you have reached a thick but creamy consistency.


Return the mixture to the pan and all but 2 Tb of the reserved pancetta.  Let it heat through for a few minutes, then top each crostini with a generous layer of the mixture.


Top the crostinis with the remaining 2 Tb of pancetta.


Enjoy!