Crostini with Broccoli Rabe, Cannellini Beans & Ricotta

Preparation info
  • Serves


    • Difficulty


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.


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


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