Sausage, White Bean & Rabe Bruschetta
Appetizer, Bruschetta, Vegetables
Simple

Sausage, White Bean & Rabe Bruschetta

Crispy Italian sausage with tender broccoli rabe and creamy cannellini beans over toasted bread, shaved sharp provolone.

"Sausage, rabe, and beans — the holy trinity of Italian comfort. Now that’s Italian!" - Alexia

45 Minutes
Total Time
8
Servings
Simple
Level

Ingredients

  • 4 links hot or sweet Italian sausage
  • 1 bunch Andy Boy broccoli rabe
  • 1 can cannellini beans
  • 8 cloves roasted garlic
  • Red chili flakes (to taste)
  • Cracked black pepper (to taste)
  • Garlic salt (to taste)
  • Garlic powder (to taste)
  • Extra virgin olive oil
  • 1 loaf Italian bread
  • Grated Pecorino Romano cheese
  • 1 block sharp provolone cheese

Instructions

1

Prepare the Sausage

Brown the sausage links in a pan until lightly seared. Remove, slice into 1-inch pieces, then return to the pan with extra virgin olive oil. Continue browning on both sides until golden.

2

Cook the Broccoli Rabe

Wash the rabe and trim the long stems just below the leaves to remove tough sections. Cut into small pieces, then steam until bright green and tender.

3

Combine Sausage and Rabe

Add the steamed rabe to the sausage pan. Season to taste with garlic salt, cracked black pepper, garlic powder, and red chili flakes. Add the roasted garlic (sliced or mashed) and drizzle with extra virgin olive oil.

4

Add Beans and Reduce

Add the cannellini beans with their liquid to the pan. Sprinkle with Pecorino Romano cheese and simmer on medium heat until the mixture thickens slightly and the flavors blend.

5

Prepare the Bread

Toast or grill the Italian bread until golden and crisp. Drizzle with olive oil.

6

Assemble the Bruschetta

Spoon the sausage, white bean, and rabe mixture over each toasted slice of bread. Top with shaved sharp provolone, a drizzle of olive oil, and a sprinkle of red chili flakes.