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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.

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  • 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


Adapted from


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.

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