While the sausages are cooking, preheat a medium-size skillet over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. Add the garlic, anchovies and rosemary to the pan. Cook until the garlic is golden brown and anchovies have melted, 2-3 minutes. Add the white beans to the skillet and heat through, about 2-3 more minutes, stirring occasionally. Season with salt and pepper. Cover the pan and keep warm until ready to serve.
In a food processor, add Kalamata olives, red wine vinegar, remaining EVOO and freshly ground black pepper. Pulse to combine.
In a large mixing bowl, add tomatoes, bocconcini, the olive dressing and toss to combine. Stuff the torn pieces of bread into the salad to soak up the juices. Garnish the salad with the torn basil.
Divide the bean mixture among four plates and top each with two sausages. Serve the tomato and bocconcini salad and a jar of drained gardiniera alongside.