Bruschetta with Cannellini Beans and Pancetta
Hatch and Sons
The Little Museum of Dublin
15 St. Stephen's Green, Dublin 2
Telephone Number for Bookings:
01 661 0075
Hugo Arnold Preparation time:
10 MinutesCooking time:
10 MinutesList of Ingredients:
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
Heat one tablespoon of olive oil in a frying pan over a medium heat, add the pancetta and cook until crisp
Remove the pancetta and drain on kitchen paper.
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.
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