Rosemary-Spiked Cannellini Crostini

I became an expert at making this dish during my first years in Rome when my pocketbook was always empty and my eagerness to experiment with Italian ingredients was always full.

I shared an apartment with a rotating assortment of mostly French foreigners (who came and went as they fell in and out of love) and with a miraculous little pressure cooker. With that pressure cooker, I made the cannellini, starting with dried beans that I soaked overnight.

Naturally, using dried beans and cooking them for hours is optional, but I’ve found that using a good can or–even better–a glass jar of store-bought cannellini is still quite good, much quicker, and far easier. Once it’s atop a piece of good, crusty, toasted, garlic-rubbed ciabatta bread and doused with some fruity extra-virgin olive oil, your guests will never know you didn’t slave away in the kitchen.

I usually serve this dish as an appetizer. But, without the bread, the rosemary cannellini also makes a wonderful side for a grilled steak and green salad.

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Serves 3 to 4

Ingredients

• 3 Tablespoons extra-virgin olive oil, plus more for drizzling

• 1/4 teaspoon red pepper flakes

• 1 shallot, finely chopped

• 3 garlic cloves

• 2 to 3 (2-inch) pieces of fresh rosemary

• 1 ripe tomato, coarsely chopped

• 1 (15-ounce) can cannellini beans (see note)

• Kosher salt

• 20 grinds of the pepper mill

• 4 (1/2-inch thick) slices ciabatta or other crusty, thick Italian or country-style bread

Note: Undrained canned beans taste better. Drain and rinse them if you prefer less starch

Directions

1. Light a medium flame under a heavy pan for several minutes.

2. Add the olive oil to coat the bottom of the pan. Add red pepper flakes, the shallot and two cloves of garlic, making sure the garlic never burns or gets too brown.

3. Once the garlic and the shallot are translucent, about 5 minutes, add the rosemary and tomato, and mix to coat them well in the oil and juices for a couple of minutes.

4. Add the cannellini beans along with the liquid, a healthy sprinkling of salt, and a few generous grinds of the pepper mill.

5. Mix gently and regularly to make sure the beans do not stick to the bottom. They will be done when the tomatoes look cooked, most juices have evaporated, and the beans are hot and taste good to you, 7 to 10 minutes. Adjust seasoning accordingly with more salt or pepper.

6. Position the oven rack on the second rung from the top. Put the broiler on high and let the oven get hot for at least 5 minutes.

7. Toast the bread on a baking sheet by setting it under the broiler until golden, about a minute. Turn the slices over and toast the other side. Be careful not to let the bread burn.

8. Rub one side of each slice with the remaining whole garlic clove. No need to overdo it. Top with beans to fully cover the bread.

9. Plate the crostini and liberally drizzle olive oil on top. Serve and eat!