A great mixture of textures that delivers savory and sweet flavors on our appetizing wheat loaf.
Ingredients
- 4 slices La Brea Bakery Wheat Loaf
- 5 tablespoons extra virgin olive oil, divided
- 4 ounces pancetta
- 2 cloves garlic, peeled and minced
- 1 large shallot, minced
- 16 ounces white beans, drained
- Salt and freshly ground black pepper, to taste
- 1 teaspoon balsamic vinegar
- Basil pesto, for drizzling
Preparation
- Place a medium-sized pan (preferably non-stick) over medium heat and add two tablespoons olive oil and the pancetta.
- After a minute, stir the pancetta and add the garlic and shallots and cook for another minute. Before the garlic and shallot start to brown, add the white beans to the pan. Add the salt, pepper, and vinegar to the beans and stir until beans are thoroughly heated. Put beans into a food processor and pulse until smooth.
- Place a separate large pan over medium heat and add the remaining olive oil. Place the bread in the pan and move around to pick up the olive oil. When the bottom side of the bread becomes lightly golden (about 1 minute) turn over all the pieces and continue cooking until the second side is also lightly golden.
- Remove bread to a plate lined with a paper towel to absorb any excess oil. Spread the bean mixture evenly over each slice and drizzle with basil pesto. Serve.
