Pre-heat the air fryer to 400°F.

Cut the pancetta into ½-inch cubes and toss them into the air fryer basket. Air-fry at 400ºFfor 8 minutes. Give the air fryer basket a shake and toss in the grape tomatoes. Air-fry for another 5 to 7 minutes, until the skin on the tomatoes just starts to burst open and the pancetta is crispy. (Alternatively you can cook the pancetta in a sauté pan on the stovetop. Add the grape tomatoes when the pancetta just starts to brown and cook the two together for a few more minutes until the skin on the tomatoes just starts to burst open.) Set the pancetta and tomatoes aside.

Place the cannellini beans and olive oil in a large bowl. Smash the beans with the back of a fork until they are coarsely mashed, stir in the rosemary and season to taste with salt and freshly ground black pepper.

Brush the bread slices generously with olive oil and place them in the air fryer. Air-fry at 400ºF for 5 minutes, turning them over for even browning. (If you are making this on the stovetop, heat a large sauté pan over medium-high heat. Drizzle with olive oil to coat the bottom of the pan. Fry the bread slices on both sides until toasted and light brown, adding more oil as needed.)

Assemble the toasts by first spreading some of the mashed cannellini bean mixture on each toasted slice. Top with some pancetta and burst tomatoes, season with a couple twists of freshly ground black pepper and garnish with fresh chopped chives. Serve warm or at room temperature a slice as an appetizer or cut into triangles to serve as hors d’ouevres.