Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
White Beans and Rosemary Crostini
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 12 mg
- Sodium
- 395 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 7 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 12 mg
- Sodium
- 395 mg
Ingredients
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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.
