Pancetta and White Bean Crostini

This is a wonderfully simple and delicious appetizer

for a party or any holiday event.

Prepare the topping and the baguette rounds the day ahead.  

Just assemble before guests arrive.

As Always,

ENJOY!

CROSTINI

1 French baguette

olive oil

TOPPING

2 Tbs. olive oil

2 Thin slices pancetta

2 Tbs. chopped sun dried tomatoes

1 can canellini beans, drained (I prefer S&W because the beans are very small)

1 large clove garlic, minced

1 Tbs. chopped fresh basil

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 cup grated Romano cheese

To make the crostini, cut the baguette into 1/2 inch thick slices on the deagonal to make about 16 slices.  Brush with a little olive oil and bake at 375 degrees F for 10 minutes, turning once to brown both sides.  Once cooled store in an air tight container.

  In a skillet, heat oil and saute pancetta until crispy. Add garlic, cook for one minute, then add sundried tomatoes and white beans.  Stir gently just to incorporate.  Remove from heat and add the basil, salt and pepper and cheese.  Store in refrigerator until ready to use. 

   Place 1 heaping Tbs. of topping on each toasted bread round. Sprinkle with a bit more cheese.

Serve at once.