Crostini with Broccoli Rabe, Cannellini Beans & Ricotta from Italian Comfort Food by The Editors of

Ingredients

• 2 tsp. chile flakes
• 2 bunches broccoli rabe, tough stems trimmed
• Kosher salt and freshly ground black pepper, to taste
• 7 cloves garlic (1 halved lengthwise, 6 finely chopped)
• ¾ cup extra-virgin olive oil, plus more for drizzling
• 1 12-oz. loaf country bread, sliced ½″ thick on the bias
• Grated zest of 1 lemon
• 1 15-oz. can cannellini beans, drained and rinsed
• 2 cups homemade or store-bought ricotta
• 2 tbsp. finely chopped fresh rosemary