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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Baking sheet
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Measuring cup
- Measuring spoon
- Can opener
- Spoon
- Tongs
- Wooden spoon
- Pastry brush
- Serving platter
- Bread knife
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
- freshly ground black pepper
- 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
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