Our kitchen is still a disaster, but the walls and floors have dried out, so I may have my kitchen back for a while before they start the reconstruction process. We just got back in town tonight after a wonderful Thanksgiving spent with family. This was a quick and easy dinner. These would also make a great appetizer if you cut them into smaller pieces.
4 ounces pancetta, cut into 1-inch-by-1/4-inch strips
Extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper
Two 15-ounce cans cannellini beans, drained and rinsed
4 pocketless pita or naan
6 ounces thinly sliced Fontina cheese
Preheat the oven with a pizza stone to 450Â°.
In a skillet, cook the pancetta in 2 tablespoons of oil over moderate heat, until crisp; transfer to a plate. Add the garlic, rosemary and crushed pepper to the skillet and cook for 20 seconds.
Mash in the beans. Stir in the pancetta; season with salt. Brush the flatbreads with oil and spread with the bean mixture. Top with the cheese.
Bake the flatbreads until the cheese is bubbling, 7 minutes; transfer to plates and serve.
We had this with a salad and some Wolfgang Puck Lentil Soup from a can. I think next time I would switch out the lentil soup for some tomato basil soup.
What did the family think? I used naan for these and it was great because they were like little pizzas. Our oldest and I really liked these. Hubby wasn’t impressed and neither was our youngest.