Ingredients Jump to Instructions ↓

  1. 4 ounce(s) sliced pancetta

  2. 3 tablespoon(s) extra-virgin olive oil

  3. 1 cup(s) onion , chopped

  4. 1 teaspoon(s) dried rosemary , crumbled

  5. 2 clove(s) garlic , minced

  6. 3/4 cup(s) dry white wine

  7. 1 can(s) (15 1/2 ounces) white beans (cannellini) , rinsed, drained

  8. 2 cup(s) baby spinach leaves , lightly packed

  9. 1 large tomato , diced

  10. 1/2 teaspoon(s) salt

  11. 1/2 teaspoon(s) pepper

  12. 24 slice(s) Italian bread , cut on the diagonal 1/2-inch thick

Instructions Jump to Ingredients ↑

  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.


Send feedback