White Bn/ Pancetta Bruchetta:

1 can of white cannelini beans, rinsed and drained
1 6 oz package of pancetta
3 cloves garlic chopped
2-3 tablespoons chopped fresh rosemary
EVOO
salt and pepper to taste
grated Romano cheese for topping toasts.
1 French baguette, sliced

In a skillet, brown your pancetta. Once crispy remove from the pan and set aside. To the skillet, add in the garlic and a tablespoon of olive oil and cook until the garlic is tender. Once tender, add the rosemary and cannelini beans along with the crispy pancetta. Cook until the beans are well coated and the rosemary has softened up a bit (about 3 minutes). Season lightly with salt and pepper.


Meanwhile, preheat a grill or a grill pan. Coat your baguette slices on both side with olive oil and sprinkle with salt and pepper. Place on the grill and watch carefully as they toast up. Flip after about a minute to two minutes on each side.

Bread will be slightly charred with grill marks. Remove from grill and top each slice with your bean mixture. Drizzle the toasts with the additional tablespoon of olive oil (or more if needed) and then top each toast with grated Romano cheese. Serve warm.