Crostini with Broccoli Rabe, Cannellini Beans & Ricotta from Italian Comfort Food by The Editors of
This crostini topping is popular in Tuscany, where beans are pantry staples. Blanching the broccoli rabe removes its bitterness, transforming the leafy, green-stemmed brassica into the ideal compan...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 tsp. chile flakes
- 2 bunches broccoli rabe, tough stems trimmed
- Kosher salt
- freshly ground black pepper
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
saveur.com
Pasta with Broccoli Rabe Recipe
recipeland.com
Tortelloni with Broccoli Rabe & Pancetta Recipe
buitoni.com
Pressure Cooker Garlicky Beans With Broccoli Rabe Recipe
cooking.nytimes.com
White Bean Crostini Topping from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richa
app.ckbk.com
Broccoli Rabe Fritatine | culture: the word on cheese
culturecheesemag.com
Crostini Bar: Raw Zucchini and Corn Crostini Topper
rachaelray.com
Crostini Rossi
joanneweir.com