White Bean, Rosemary and Pancetta Bruschetta

• 3 oz (90 g) pancetta, chopped
• 2 cans (each 14 to 19 oz/ 398 to 540 mL) cannellini beans or white kidney beans, drained
• 1/4 cup (50 mL) olive oil
• 1 1/2 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

1. Heat a medium skillet over medium heat.
2. Add pancetta and saute until crispy and golden brown, about 5 minutes.
3. Remove with a slotted spoon to drain on a paper towel.
4. Place cooked pancetta, beans, olive oil, rosemary and garlic in the mixer bowl.
5. Attach the flat beater and mixer bowl to the mixer.
6. Set to speed 2 and mix until beans begin to break up.
7. Increase to speed 4 and mix until beans are crushed and slightly creamy, about 2 minutes.
8. Season to taste with salt and pepper.
9. Brush both sides of baguette slices with extra-virgin olive oil and place on baking sheet in a single layer.
10. Place under broiler and lightly brown on one side.
11. Spread white bean mixture on the toasted side of the baguette slices.
12. Drizzle a little more extra-virgin olive oil on top of each slice.
13. Serve immediately.

pancetta, olive oil, fresh rosemary, garlic, salt, baguette, extravirgin olive oil, baking sheet, beater

Taken from www.cookstr.com/recipes/white-bean-rosemary-and-pancetta-bruschetta (may not work)