Recipe courtesy of Christopher Eley
Save Recipe Print
Total:
13 hr 20 min
Prep:
40 min
Inactive:
12 hr
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the stock, beans, peppercorns, garlic, 1 sprig rosemary, the bay leaf, carrots and onions in a large pot. Bring to a simmer and slowly cook until the beans are tender. Drain and reserve 3/4 cup of the liquid. Discard the rosemary, bay leaf and carrots.

Puree the beans, half the reserved liquid and the chestnuts in a food processor or blender until smooth, using additional liquid if necessary. Finish with the olive oil and some salt.

Heat a saucepan over medium heat. Add the guanciale and 2 tablespoons water. Cook slowly until the water evaporates, and then caramelize the guanciale. Remove the guanciale and reserve the fat. Add the pears to the pan and cook until tender, and then drain.

Brush the baguette slices with olive oil and toast. Assemble each bruschetta with a spoonful of the puree, caramelized guanciale and pears, and garnish with the remaining rosemary.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Pasta with Escarole, White Beans and Chicken Sausage

Recipe courtesy of Ellie Krieger

10-Minute White Bean Soup with Toasted Cheese and Tomato

Recipe courtesy of Food Network Kitchen

White Chili

Recipe courtesy of Ellie Krieger

White Chicken Chili

Recipe courtesy of The Neelys

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword