Broccoli Rabe and Ricotta Crostino, and variations
- 4-6
Ingredients:
1 bunch broccoli rabe or broccolini
1/4 cup extra virgin olive oil, plus more as needed 3 cloves garlic, crushed
1/2 teaspoon red pepper flakes
1/2 cup olives (Kalamata or Picholine), pitted and roughly chopped
grated zest of 1/2 lemon
kosher salt and freshly ground pepper to taste
1 baguette
8 ounces fresh ricotta cheese
best-quality extra virgin olive oil for drizzling
Instructions:
Preheat the oven to 325 degrees.
Trim the tough stem ends from the broccoli rabe (approximately 11⁄2 inches). Bring a large pot of well- salted water to a rapid boil. Add the broccoli rabe and cook for 3 minutes. Drain and refresh under cold water to cool completely. Dry thoroughly by squeezing in
a clean kitchen towel. Chop into approximately 1inch pieces.
Place the olive oil, garlic, and red pepper flakes in a large sauté pan over high heat. Cook until the garlic begins to lightly brown around the edges. Add all of the broccoli rabe to the pan and cook until heated through and the leaves are tender. The stems will remain a bit tough. Stir in the olives and lemon zest and mix well. Adjust the seasoning with salt and pepper. Transfer to a plate or platter to cool.
Slice the baguette so that each slice is 2 to 3 inches long and 1⁄2 inch thick. Brush the bread with olive oil and toast on a baking sheet in the preheated oven until crisp but not completely dry, about 8 minutes. Remove the bread from the oven and cool. The toasted bread can be stored in an airtight container or ziplock bag in a cool, dry place for 1 week.
To serve, spread 2 tablespoons ricotta onto each toasted slice of bread. Top with the cooked broccoli rabe Orother optional topping below) and drizzle each bruschetta with a small amount of extra virgin olive oil.
Alternate toppings:
– Saute whole cherry tomatoes in olive oil with crushed garlic cloves and fresh thyme until the skins burst
– Cut roasted peppers into strips and toss with olive oil, minced garlic, capers and oregano
– Sliced prosciutto and seasonal fruit