Nothing against tomato and basil, but we’ve got a bruschetta recipe that blows all others out of the water. Thanks to chef Fabio Viviani, you’ll be dreaming of this snack all season long with its caramelized eggplant, salty pancetta, and beans. When all three combine on top of bread, what you have is a dish that’s inexpensive but tastes like a million bucks. Watch the video, and then get the recipe. bruschetta
Ingredients
- 4 oz. pancetta, diced
- 1 eggplant, cut into one-inch cubes
- 1 can cannellini beans
- 6 tbsp. olive oil
- 6 cloves garlic
- 1/2 lemon, squeezed
Directions
- Cut one baguette into 14-16 quarter-inch slices. Brush with olive oil. Toast in the oven until golden brown.
- In a medium frying pan on medium-high heat, sauté the diced eggplant and pancetta.
- Add beans, garlic, salt, pepper, and lemon juice.
- Turn the heat off and continue to sauté.
- Scoop the bean mixture onto baguette slices. Serve.
Recipe yield: 4