This recipe uses canned beans for convenience, but you can easily use dried beans, soak them for 24 hours and cook in water on low heat until tender.
Yield: 12 pieces
Active Time: 30 minutes Start to Finish: 30 minutes
For this recipe you’ll need:
1/2 baguette, cut on a bias into 1/2 inch thick slices
1 to 2 tablespoons extra virgin olive oil
1/4 pound pancetta, small dice
2 cloves garlic, minced
15-ounce can white beans, such as cannellini or great northern, drained and rinsed
Water as needed
1 roasted red pepper, small dice (see note)
1 teaspoon rosemary, rough chopped
Lemon juice to taste
Salt and pepper to taste
Shaved Parmesan cheese, for garnish
Heat a grill pan over medium heat.
Brush both sides of the bread with olive oil and season with salt and pepper to taste. Grill until deep golden brown and crisp. Set the bread aside on a platter.
Heat a sauté pan over medium heat. Add the pancetta and cook, stirring occasionally, until the fat has been rendered and the meat is crisp. Add the garlic and cook an additional 30 seconds.
Add the white beans to the pan. Mash lightly with a potato masher. Some of the beans should remain whole. Stir in a bit of water as needed to thin it out to a creamy, spreadable consistency.
Fold in the roasted red peppers and rosemary, and season to taste with lemon juice, salt and pepper.
Dollop the white bean puree on the grilled bread, and top with the shaved parmesan.
NOTE: To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.
