Cannellini and Arugula Salad Crostini

Ingredients:
1 French baguette
Olive oil
Salt and pepper
1 clove garlic, minced
1/2 cup pancetta, diced
1 can (15 oz.) cannellini beans
1 cup ricotta cheese
4 cups baby arugula, packed
1 cup tomatoes, diced
1/4 cup pine nuts
2 tbsp fresh lemon juice
1 tsp fresh lemon zest
1 tbsp balsamic vinegar
Parmesan cheese

Directions:
Heat oven to 375°. Cut baguette into about 1/2” slices; brush top with olive oil and sprinkle with salt and pepper. Bake in oven for 10 – 15 minutes until golden brown and crisp. Meanwhile, drain cannellini beans and rinse. Heat up a small amount of olive oil over medium heat; add pancetta. Cook until pancetta is crisp and browned; add garlic. Cook until garlic is lightly golden; remove mixture from pan. In a food processor, combine drained cannellini beans and ricotta cheese; purée until mixture is a smooth consistency. Remove blade and stir in pancetta mixture. Spread about 2 tablespoons of the purée onto each piece of crostini. In a separate bowl, toss together arugula, tomatoes, pine nuts, 4 tablespoons olive oil, lemon juice and zest, and balsamic vinegar. Top each crostini with a small amount of salad. Next, use a vegetable peeler to shave parmesan cheese curls; top each crostini with desired amount of parmesan curls. Now it’s time to serve and enjoy this perfect blend of decadent and fresh!