Spinach, White Beans and Tomato on Bread

I like spinach and white beans together.
This simple appetizer has canned white beans.

Ingredients:
4 ounce(s) sliced pancetta
3 tablespoon(s) extra-virgin olive oil
1 cup(s) onion, chopped
1 teaspoon(s) dried rosemary, crumbled
2 clove(s) garlic, minced
3/4 cup(s) dry white wine
1 can(s) (15.5 ounces) white beans (cannellini), rinsed, drained
2 cup(s) baby spinach leaves, lightly packed
1 large tomato, diced
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
24 slice(s) Italian bread, cut on the diagonal 1/2-inch thick

Directions
Fry pancetta in 1 Tbsp of the oil in a large nonstick skillet
over medium heat until crisp; drain on paper towel.
Break pancetta into small pieces and reserve.
Add the other 2 Tbsp oil to drippings in skillet;
add onion and rosemary. Cook over medium heat, 8 minutes.
Add garlic and cook 2 minutes longer.
Add wine and bring to a boil; boil 1 minute.
Stir in beans, reduce heat to low, cover,
and simmer gently for 10 minutes, until beans are soft and creamy.
Remove from heat; stir in spinach, tomato, salt, and pepper.
Cover and let stand while toasting bread.
Heat broiler. Arrange bread slices on a baking sheet.
Toast bread on one side until golden, about 2 minutes.
Turn bread and toast the second side.
Stir bean mixture and spread on toasts;
sprinkle with reserved pancetta. Serve immediately.