White Beans and Rosemary Crostini

Name: White Beans and Rosemary Crostini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 4 ounces pancetta, diced; 3 sprigs fresh rosemary, leaves removed; 2 cloves garlic, peeled and thickly sliced; Two 15-ounce cans cannellini beans, drained and rinsed; Squeeze of lemon juice; Kosher salt and freshly ground black pepper; Baguette, sliced

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

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2 tablespoons olive oil, plus more for drizzling

4 ounces pancetta, diced

3 sprigs fresh rosemary, leaves removed

2 cloves garlic, peeled and thickly sliced

Two 15-ounce cans cannellini beans, drained and rinsed

Squeeze of lemon juice

Kosher salt and freshly ground black pepper

Baguette, sliced

Directions

Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011

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