Categories: Appetizers

Ingredients

• 6 pancetta slices, chopped
• 16 sage leaves
• 2 tbsp. olive oil
• 15 oz. can cannellini beans, drained
• 1/4 cup water
• 1 garlic clove
• Pinch each of salt and pepper
• Crackers

Directions

1. Cook pancetta and sage leaves in olive oil in a skillet over medium heat until crisp, 6-8 minutes; remove to a paper towel-lined plate with a slotted spoon. Transfer the drippings from the skillet to a food processor and add cannellini beans, water, garlic, salt and pepper; puree until smooth. Spread on crackers; top with the pancetta and crumble the fried sage on top.

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