Ingredients

• 8 slices ciabatta bread
• Olive oil
• 3 oz (about 8 thin slices) pancetta, chopped
• 1 Tablespoon olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, chopped
• 2 (15.5 oz) cans cannellini beans, mostly drained but reserve some liquid
• ½ teaspoon salt
• Fresh ground black pepper
• 2 Tablespoons roughly chopped fresh basil

Instructions

1. Preheat oven to 400 degrees.
2. Drizzle the ciabatta slices with olive oil. Toast in the oven for about 5 minutes or until lightly crispy.
3. Preheat a large skillet over medium heat.
4. Add pancetta, and cook until crispy.
5. Add olive oil and onion. Cook, stirring occasionally until the onion is translucent.
6. Add garlic and cook for one more minute.
7. Reduce the heat to low, and add beans (with some of the liquid), salt, and a little fresh black pepper. Cook for a few more minutes until the beans are heated through.
8. Remove from heat, and mix in fresh basil.
9. Top the toasts with the white bean mixture, and drizzle with olive oil. Serve warm.