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, satisfying Italian appetizer. This recipe first appeared in our May 2014 issue with the story The Endless Evening.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 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.