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White bean and tomato bruschetta Recipe

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This recipe for White bean and tomato bruschetta, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Scognamillo

Category:
Category:

Ingredients:  
Ingredients:  
4 oz chopped pancetta
3 tbl extra virgin olive oil
1 cup chopped onions
1 tsp dried rosemary, crumbled
2 cloves garlic, minced
3/4 cup dry white wine
1 15 oz can cannellini beans rinsed and drained
2 cups lightly packed baby spinach leaves
1 large tomato diced
1/2 tsp kosher salt
1/2 tsp pepper
24 slices of italian bread, cut diagonal

Directions:
Directions:
Fry pancetta in 1 tbsp of olive oil until crisp, set aside on paper towel. Add other 2 tbsp of oil to pan add onion and rosemary. Cook over med heat, 8 min. add garlic, cook 2 min longer add wine and bring to a boil 1 min. Stir in beans, reduce heat to low, cover and simmer for 10 min, until beans a soft. Remove from heat add spinach, tomato, salt and pepper. cover and sit while toasting bread in oven, Stir beans and top the toasts, sprinkle with pancetta and serve.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is a delicious and nutritious appetizer, if you don't have time to toast breads, just serve with a thick bagel chip as a dip. YUM!!

 

 

 

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