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White Bean Skillet Crostinis

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 2 ounces finely diced pancetta
  • 6 tablespoons olive oil, divided
  • 1 small loaf of crusty bread, cut into 3-bite size pieces
  • 1 (15-ounce) can cannelloni beans, drained
  • 1 clove of garlic, minced – about 1 heaping teaspoon
  • 1 tablespoon fresh oregano, leaves torn from the stem
  • 1 tablespoon fresh thyme, leaves torn from the stem
  • sea salt and fresh cracked black pepper
  • 1 cup grated gruyere cheese
  • 1/4 cup coarsely chopped fresh parsley
  • 1 tablespoon fresh chives, to top, pretty optional
  • lemon wedges, to top after baking

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  2. Place a 10-inch oven-proof skillet over medium heat. Add the pancetta pieces and toss around the pan until they’re browned on all sides and cooked through, about 6 minutes.
  3. Remove the pancetta from the pan and place in a medium bowl. Leave the fat from the pancetta in the pan – it should be about 2 tablespoons. Add another tablespoon of olive oil to the pan and add the bread, fitting as many pieces of crusty bread into the pan as you can. They can be cozy and touching one another – that’s great! Grill the bread on one side, and keep and eye on the pieces as you stir together the bean mixture. You’ll need to flip the bread pieces and add one more tablespoon of olive oil to the pan.
  4. To the pancetta bowl add the drained beans, minced garlic, fresh herbs and parsley, salt and pepper. Stir to combine. Add remaining 4 tablespoons of olive oil and stir to combine. Taste and add more salt and pepper to taste.
  5. Once both sides of the bread are toasted, remove from the heat. Add a pinch of cheese to each slice of bread. Top each slice of toast with a heaping spoonful of the bean mixture. Top with more cheese, generously covering the beans.
  6. Place in the oven and bake until the cheese is well melted, about 8 minutes. Remove from the oven and serve warm in the skillet or remove the bread pieces to a platter. Top with chives before serving – if you’d like. Definitely drizzle with a dash of lemon juice and enjoy!