• Broccoli Rabe Crostini

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    • 1/2 lb broccoli rabe, rinsed and dry
    • 4 x cloves garlic, sliced paper thin
    • 4 Tbsp. extra virgin extra virgin olive oil, plus 1/2 c
    • 4 Tbsp. red wine vinegar
    • 1/2 tsp dry oregano salt and pepper to taste
    • 2 Tbsp. freshly grnd black pepper
    • 1/4 c. fresh oregano leaves
    • 12 slc Italian country-style bread
    • 1/2 lb crotonese cheese Or possibly other semi-soft sheep's lowfat milk cheese


    1. Bring 6 qts water to boil. Set up an ice bath with 4 c. water and 4 c. ice in a large mixing bowl.
    2. Submerge broccoli rabe in boiling water and cook 3 min till bright green and fork tender. Remove from boiling water and plunge into ice bath and allow to cold (about 5 min). Remove rabe from ice bath and drain well. Remove florets and cut remaining stalks into 1/2-inch pcs.
    3. Place in mixing bowl and add in garlic, 4 Tbsp. extra virgin extra virgin olive oil, red wine vinegar and crumbled dry oregano. Season with salt and pepper and set aside. In a blender, mix 2 Tbsp. black pepper, fresh oregano and a half c. extra virgin extra virgin olive oil till smooth and dark green.
    4. When ready to serve guests, toast bread on both sides over the grill. Spoon 2 Tbsp. broccoli rabe over each piece of bread and drizzle with 1/2 tsp. black pepper-oregano oil.
    5. Shave a piece of crotonese over with a peeler and serve still hot.

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