- 3 oz (90 g) pancetta, chopped
- 2 cans (each 14 to 19 oz/ 398 to 540 mL) cannellini beans or white kidney beans, drained
- ¼ cup (50 mL) olive oil
- 1½ tbsp (22 mL) finely chopped fresh rosemary
- 2 tsp (10 mL) minced garlic
- Salt and freshly ground black pepper
- 1 baguette, cut on the diagonal into 3/8-inch (0.75 cm) thick slices
- Extra-virgin olive oil
- Preheated broiler
- Baking sheet
- Electic mixer with flat beater
- Heat a medium skillet over medium heat. Add pancetta and sauté until crispy and golden brown, about 5 minutes. Remove with a slotted spoon to drain on a paper towel.
- Place cooked pancetta, beans, olive oil, rosemary and garlic in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and mix until beans begin to break up. Increase to speed 4 and mix until beans are crushed and slightly creamy, about 2 minutes. Season to taste with salt and pepper.
- Brush both sides of baguette slices with extra-virgin olive oil and place on baking sheet in a single layer. Place under broiler and lightly brown on one side.
- Spread white bean mixture on the toasted side of the baguette slices. Drizzle a little more extra-virgin olive oil on top of each slice. Serve immediately.