Bruschetta with Cannellini Beans and Pancetta

Posted by System Administrator Monday 12th January 2015 0 Comment(s) Wine & Food Inspirations,
Restaurant: Hatch and Sons

The Little Museum of Dublin 

15 St. Stephen's Green, Dublin 2

Telephone Number for Bookings:

01 661 0075


Twitter: @hatchandsons


Chef: Hugo Arnold
Preparation time: 10 Minutes
Cooking time: 10 Minutes
List of Ingredients: Pancetta



  • 4 slices of bread
  • 400g tin cannellini beans
  • 100g sliced pancetta, cut in julienne
  • extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • 10 fresh sage leaves, finely chopped
  • 10 cherry tomatoes, halved
  • handfuls of torn basil leaves
  1. Heat one tablespoon of olive oil in a frying pan over a medium heat, add the pancetta and cook until crisp
  2. Remove the pancetta and drain on kitchen paper.
  3. Heat four tablespoon of olive oil in a frying pan over medium heat, add the garlic and sage and stir until the garlic is pale gold. Add the beans and pancetta, season with salt and pepper and cook, stirring for three minutes.
  4. Toast the bread on a griddle (or grill). Spoon the beans on top, scatter over the tomatoes and basil and serve at once.
Tip: Lentils are equally good