Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick Italian appetizer.
Yield: serves 8
- 1 (12-oz.) loaf country bread, halved and sliced 1/2” thick
- 3⁄4 cup olive oil, plus more for garnish
- 1 clove garlic, peeled, plus 6 cloves minced
- Kosher salt and freshly ground black pepper, to taste
- 2 bunches broccoli rabe, tough stems trimmed
- 2 tsp. crushed red chile flakes
- Zest of 1 lemon
- 2 tbsp. minced rosemary
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 2 cups ricotta
- Heat oven to 350°. Place bread on a baking sheet and drizzle with 1⁄4 cup oil; bake, flipping once, until golden and toasted, 20–25 minutes. Transfer bread to a cutting board; rub with whole garlic clove.
- Bring a large pot of salted water to a boil. Cook broccoli rabe until crisp-tender, 2–3 minutes. Drain and squeeze dry; roughly chop. Heat 1⁄4 cup oil, half the minced garlic, and the chile flakes in a 12” skillet over medium-high heat; cook until garlic is soft, 1–2 minutes. Add broccoli rabe, salt, and pepper; cook, stirring occasionally, until golden, 6–8 minutes. Stir in lemon zest; transfer to a bowl.
- Wipe skillet clean; heat remaining oil and minced garlic, plus the rosemary over medium-high heat until garlic is soft, 1–2 minutes. Add beans, salt, and pepper; cook, stirring occasionally, until beans are warmed through and slightly toasted, 5–7 minutes.
- To serve, spread ricotta over each bread slice; top with broccoli rabe and cannellini beans. Drizzle with more oil; season with salt and pepper.