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White Bean and Tomato Bruschetta Recipe

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This recipe for White Bean and Tomato Bruschetta is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 4 ounce(s) sliced pancetta
• 3 tablespoon(s) extra-virgin olive oil
• 1 cup(s) onion, chopped
• 1 teaspoon(s) dried rosemary, crumbled
• 2 clove(s) garlic, minced
• 3/4 cup(s) dry white wine
• 1 can(s) (15.5 ounces) white beans (cannellini), rinsed, drained
• 2 cup(s) baby spinach leaves, lightly packed
• 1 large tomato, diced
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 24 slice(s) Italian bread, cut on the diagonal 1/2-inch thick
Directions:
Directions:
1. Fry pancetta in 1 Tbsp of the oil in a large nonstick skillet over medium heat until crisp; drain
on paper towel. Break pancetta into small pieces and reserve.

2. Add the other 2 Tbsp oil to drippings in skillet; add onion and rosemary. Cook over medium
heat, 8 minutes. Add garlic and cook 2 minutes longer. Add wine and bring to a boil; boil 1
minute. Stir in beans, reduce heat to low, cover, and simmer gently for 10 minutes, until beans
are soft and creamy. Remove from heat; stir in spinach, tomato, salt, and pepper. Cover and
let stand while toasting bread.

3. Heat broiler. Arrange bread slices on a baking sheet. Toast bread on one side until golden,
about 2 minutes. Turn bread and toast the second side.

4. Stir bean mixture and spread on toasts; sprinkle with reserved pancetta. Serve immediately.

 

 

 

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