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.
4 slices thick, rustic bread
6 tablespoons olive oil
6 cloves garlic
1 sprig rosemary
4 ounces pancetta, diced
1 whole eggplant, cut into 1-inch cubes
1 15-ounce can cannellini beans (or other), drained
Salt and pepper
1 lemon, juiced
1/2 cup parsley, roughly chopped
- Brush each slice of bread with one tablespoon of the olive oil, then grill the slices oiled-side down until they are charred and crispy.
- Put the remaining olive oil into a large sauté pan with the garlic, rosemary, and pancetta. Cook over medium heat until the pancetta fat is entirely rendered, then add the eggplant, and turn the heat a bit higher. Cook until the eggplant is soft to the touch and a little bit brown on the outside (if it releases a lot of water, turn the heat all the way up).
- Add the beans, stir to combine everything, and then season with salt and pepper to taste. Add the lemon juice and the parsley, and serve on the bread.
- Appetizers, Crostini
- Serves 4