If there’s a favorite way to taste the olio nuovo in Tuscany, it has to be these Tuscan kale (cavolo nero) and cannellini bean crostoni, a real seasonal treat. When you know you’ll be bringing home the freshly pressed olive oil, prepare all the trimmings in advance. Have some good crusty country bread ready, soak the cannellini beans and cook them until buttery, then tackle the cavolo nero. Now is just the beginning of the season of cavolo nero, so be aware that its fibrous leaves might not yet have been tenderized by the first frost. Cook it for longer than you would normally expect, to soften its leathery leaves, until it surrenders into a buttery mess. Don’t drain it completely, as its flavorful cooking water will soften the toasted bread rubbed with garlic. Top each slice of bread with cavolo nero and a generous spoonful of cooked cannellini beans, …