Meals and Courses

Pancetta and Cannellini Bean Bruschetta

cook 10 mins
  • 1 small baguette, cut into 8 slices
  • 8 slices of pancetta
  • 1 garlic clove
  • 200 g (7 oz) canned cannellini beans, rinsed and drained
  • 2 tablespoons chopped chives
  • juice of 1/2 lemon
  • olive oil, for drizzling
  • 4 cherry tomatoes, halved
  • pepper
  • Toast the bread and pancetta under a preheated hot grill for 2–3 minutes on each side until the bread is toasted and the pancetta crisp. Rub one side of each slice of toast with the garlic clove.
  • Meanwhile, place the beans, chives, lemon juice and pepper to taste in a bowl, then mash together very lightly, leaving some of the beans whole.
  • Spoon a little of the bean mixture on to the toasts, then drizzle with oil and top each with a crisp pancetta slice and a piece of tomato. Serve immediately.
Like This? Try These
More on Food