White-Bean and Tomato Bruschetta

Ingredients

  • 24 slice(s) Italian bread, cut on the diagonal ½-inch thick
  • ½ teaspoon(s) pepper
  • ½ teaspoon(s) salt
  • 1 large tomato, diced
  • 2 cup(s) baby spinach leaves, lightly packed
  • 1 can(s) (15.5 ounces) white beans (cannellini), rinsed, drained
  • ¾ cup(s) dry white wine
  • + 5 more ingredients
    • 2 clove(s) garlic, minced
    • 1 teaspoon(s) dried rosemary, crumbled
    • 1 cup(s) onion, chopped
    • 3 tablespoon(s) extra-virgin olive oil
    • 4 ounce(s) sliced pancetta

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 ...

View full recipe at SpringPad

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