broccoli rabe bruschetta

It’s been a motto between my roommate and boyfriend that bruschetta is the best way to serve just about everything…a dip ON toasted bread, a cheese mixture ON toasted bread, any vegetable combination ON toasted bread. But really, I completely agree. How can you top that? So this weekend, we found a recipe for these broccoli rabe bruschetta in one of my favorite cookbooks, Cooking from the Farmers’ Market (http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/)

Crostini

For this Spicy Broccoli Rabe Bruschetta, you will need:

1-1/2 lb broccoli rabe

5 Tbsp olive oil, plus extra for brushing and drizzling

3 cloves garlic, chopped

1/2 tsp red pepper flakes

Salt

12 slices baguette, each 1/2 inch thick

1/2 cup ricotta cheese

broccoli rabe

Preheat the broiler.

Cut the broccoli rabe stems into 1/2 inch pieces and coarsely chop the leafy greens. Rinse and drain.

Add olive oil to a frying pan over medium heat. Then, add red pepper flakes and garlic. Saute for about 30 seconds. (It will make the kitchen smell wonderful). Add broccoli to the pan (as much as you can fit) and bring heat to high and saute until rabe wilts. Sprinkle salt on for seasoning and cook until tender 4-10 minutes. If the pan seems too dry, add a splash of water and allow broccoli to absorb. I added a little water after about 6 minutes then let it saute for another 4-5. Season with salt.

Brush slices of baguette with olive oil and broil for about 2 minutes on each side, until bread lightly browns. Spread ricotta on each slice then add broccoli rabe on top. Drizzle with olive oil and serve as soon as possible.

Enjoy!

broccoli rabe bruschetta

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