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Fabio Viviani's Bruschetta Recipe | Video

No One Says (or Does) Pancetta Bruschetta Like Fabio

Nothing against tomato and basil, but we've got a bruschetta recipe that blows all others out of the water. Thanks to chef Fabio Viviani, you won't be able to stop talking about this combination of caramelized eggplant, salty pancetta, and beans. When all three come together on top of bread, what you have is a dish that's inexpensive but tastes like a million bucks. Watch the video, and then get the recipe.

Eggplant, Bean, and Pancetta Bruschetta

Eggplant, Bean, and Pancetta Bruschetta

Eggplant, Bean, and Pancetta Bruschetta


  1. 4 slices thick, rustic bread
  2. 6 tablespoons olive oil
  3. 6 cloves garlic
  4. 1 sprig rosemary
  5. 4 ounces pancetta, diced
  6. 1 whole eggplant, cut into 1-inch cubes
  7. 1 15-ounce can cannellini beans (or other), drained
  8. Salt and pepper
  9. 1 lemon, juiced
  10. 1/2 cup parsley, roughly chopped


  1. Brush each slice of bread with one tablespoon of the olive oil, then grill the slices oiled-side down until they are charred and crispy.
  2. Put the remaining olive oil into a large sauté pan with the garlic, rosemary, and pancetta. Cook over medium heat until the pancetta fat is entirely rendered, then add the eggplant, and turn the heat a bit higher. Cook until the eggplant is soft to the touch and a little bit brown on the outside (if it releases a lot of water, turn the heat all the way up).
  3. Add the beans, stir to combine everything, and then season with salt and pepper to taste. Add the lemon juice and the parsley, and serve on the bread.
Join The Conversation
Nancy-Einhart Nancy-Einhart 3 years
Fabio and that bruschetta look delicious.
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