Tuscan White Bean–Cheese Dip with Pancetta and Sage

Here’s a casual hors d’oeuvre to enjoy while preparing dinner or, as my friend, Chef Sara Comerford suggests, as a light meal combined with an arugula, fennel, and Parmesan salad with lemon vinaigrette.

Puréed cannellini beans, fontina and Parmigiano-Reggiano cheeses, pancetta, and sage warmed in a cast-iron skillet become a tasty dip that partners well with grilled or toasted Italian bread brushed with olive oil and rubbed with garlic. And to drink? Perhaps a crisp glass of chilled