Crostini with Broccoli Rabe, Cannellini Beans & Ricotta

Name: Crostini with Broccoli Rabe, Cannellini Beans & Ricotta
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 12-oz. loaf country bread, sliced ½″ thick on the bias; 7 cloves garlic (1 halved lengthwise, 6 finely chopped); ¾ cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper, to taste; 2 bunches broccoli rabe, tough stems trimmed; 2 tsp. chile flakes; Grated zest of 1 lemon; 2 tbsp. finely chopped fresh rosemary; 1 15-oz. can cannellini beans, drained and rinsed; 2 cups homemade or store-bought ricotta

Preparation info

Serves
8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This crostini topping is popular in Tuscany, where beans are pantry staples. Blanching the broccoli rabe removes its bitterness, transforming the leafy, green-stemmed brassica into the ideal companion for the vibrant flavors of the other ingredients.

Ingredients

1 12-oz. loaf country bread, sliced ½″ thick on the bias
¾ cup extra-virgin olive oil, plus more for drizzling

Europe
Italy
Starter
Mediterranean
Vegetarian
Tuscany

Method

Heat oven to 350°F. Place bread on a baking sheet and drizzle with ¼ cup oil; bake, flip