Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

By garciamoss

Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer.

Ingredients

• 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

Preparation

Step 1

1. Heat oven to 350°. Place bread on a baking sheet and drizzle with ¼ cup oil; bake, flipping once, until golden and toasted, 20–25 minutes. Transfer bread to a cutting board; rub with whole garlic clove.

2. 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 ¼ 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.

3. 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.

4. To serve, spread ricotta over each bread slice; top with broccoli rabe and cannellini beans. Drizzle with more oil; season with salt and pepper.