White-Bean-And-Tomato Casserole With Broccoli Rabe

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1 pint cherry tomatoes, halved

1/2 medium red onion, sliced 1/2 inch thick

2 tablespoons extra-virgin olive oil

Coarse salt

1/2 teaspoon crushed red-pepper flakes

4 thick slices rustic bread

2 garlic cloves

1/2 bunch broccoli rabe (about 8 ounces)

1 tablespoon fresh lemon juice

1 can (15 ounces) cannellini beans, drained and rinsed

1 tablespoon chopped fresh oregano

1/4 cup part-skim ricotta cheese

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