La Montalcino, Italy Recipe

Prepare and toast bread

Preheat your oven to 400°F (200°C). Slice the loaf into 1/2-inch-thick slices (about 12 slices). Arrange the slices on a baking sheet. Brush both sides lightly with 3 tbs extra-virgin olive oil and sprinkle with 1 tsp sea salt. Toast in the oven 8–10 minutes, flipping once, until golden and crisp. Remove from oven and, while still warm, rub each slice with the cut sides of the 2 halved garlic cloves to impart a mild garlic aroma. Set aside.

Mise en place

Clean and slice 12 oz mushrooms and halve 1 cup cherry tomatoes. Mince 2 shallots and 3 cloves garlic. Drain and rinse 1 cup cooked cannellini beans if from can. Chop herbs and measure other ingredients.

Sweat aromatics

In a large skillet over medium heat, warm 2 tbs extra-virgin olive oil and 1 tbs butter until butter melts and foams. Add the minced shallots and a pinch of salt; cook 3–4 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high, add the sliced mushrooms in a single layer if possible. Let them sear without moving 2–3 minutes to develop color, then stir and cook another 3–4 minutes until they release their liquid and it mostly evaporates. Season with 1 tsp salt and 1/2 tsp black pepper.

Deglaze and simmer

Pour in 1 tbs dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half (about 1–2 minutes). Stir in 1 tsp tomato paste, 1 cup vegetable or chicken stock, 1 cup halved cherry tomatoes, and 1 cup cooked cannellini beans. Add 1 tsp chopped rosemary and 1 tsp thyme leaves. Bring to a gentle simmer and cook 6–8 minutes, allowing flavors to concentrate and the tomatoes to soften. If mixture seems dry, add up to 2–3 tbs additional stock.

Finish ragù

Once the ragù has thickened slightly, stir in 1 tsp lemon zest and 2 tbs chopped flat-leaf parsley. Taste and adjust seasoning with additional salt and pepper as needed. If desired, fold in a small knob of butter (optional) for silkiness.

Build crostini

Place toasted bread slices on a platter. Spoon 1–2 generous tablespoons of the warm mushroom and white bean ragù onto each slice, spreading slightly but leaving some texture. Top each crostini with a small dollop (about 1 tsp) of fresh ricotta or a thin slice/shavings of ricotta salata. Sprinkle lightly with 2 tbs grated aged pecorino or Parmesan across all crostini.

Finish and serve

Drizzle about 1 tbs extra-virgin olive oil over the assembled crostini, scatter 1/2 cup microgreens or baby arugula among the crostini for brightness, and finish with a few grinds of black pepper to taste. Serve immediately while crostini are still warm so the cheese softens slightly and the ragù is aromatic.