White Beans and Rosemary Crostini

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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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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.

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5

Newest Ratings and Reviews

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  • on February 20, 2014

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    Very good, can't wait for the guests to arrive tonight...I didn't add the olive oil to help with a few lower calories..fat from Pancetta was fine and I used thyme instead of rosemary. Seems like a great make ahead dish and will probably flavor thru even more.

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  • on October 01, 2013

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    Totally delicious!!! Everyone was "tasting" it right from the pan!!!! I was afraid there wasn't going to be any left for the crostini!!

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  • on December 29, 2012

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    I made this for dinner tonight along with a simple salad. My husband raved!! So good! Will make again and again.

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