Drain the cannellini beans, rinse them under cold water and place them in a saucepan with 1 chopped shallot, 1 sprig of rosemary, a little oil, salt and pepper. Sauté for 3-4 minutes. Remove the rosemary, pour everything else in the food processor and process until smooth. Crumble 2 slices of bread and brown them in a non-stick pan with rosemary and a drizzle of oil. Finely dice the Toscano salami. Place the cannellini mousse in 4 glasses, add the bread crumbs and salami. Decorate with sprigs of rosemary and serve.