How to Make Roman Bean & Guanciale Bruschetta - Appetito
This bruschetta recipe, inspired by the cozy trattorias of Rome, pairs creamy cannellini beans with unctuous guanciale and fragrant rosemary.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appetitomagazine.com.
Ingredients
- Italian bread, sliced and toasted
- 1 can cooked cannellini beans, drained and rinsed
- 1 clove garlic, smashed
- 1 sprig rosemary (plus extra for garnish)
- olive oil (high-quality extra virgin)
- salt and freshly cracked black pepper
- 4-6 thin slices guanciale
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