Recipe courtesy of Debi Mazar and Gabriele Corcos

White Beans and Rosemary Crostini

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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. 
  2. 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. 
  3. Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.
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