Broccoli Rabe Crostini Recipes

CHARRED BROCCOLI CROSTINI

Steps:

• For the crostini: Preheat the oven to 450 degrees F.
• Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
• For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan.
• For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt.
• To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.

CROSTINI WITH RICOTTA AND BROCCOLI RABE

Steps:

• Trim and cut broccoli rabe into 1/2-inch pieces and place in a large skillet. Stir in olive oil and water; season with salt. Cover and cook over high 1 minute. Uncover and cook, stirring, until broccoli rabe is tender and water is evaporated, 4 minutes. Stir in cream and lemon juice; season with salt and pepper. Divide ricotta among crostini and top with broccoli rabe mixture and lemon zest.

ROASTED BROCCOLI RABE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle broccoli rabe with olive oil and sprinkle with garlic and pepper flakes. Season with salt. Toss by hand, massaging oil into greens. Spread in a single layer.
• Roast 10 minutes. Remove from oven; toss with sesame oil. Return to oven and cook until just tender and leaves are crisp, about 5 minutes more. Serve warm or at room temperature, atop crostini or as a side dish.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

BROCCOLI RABE CROSTINI

Steps:

• Put bread, brushed with 2 tablespoons oil and seasoned with salt and pepper, on a baking sheet. Broil 2 minutes per side. Rub with cut garlic.
• Cook broccoli rabe in boiling salted water until tender, 5 to 6 minutes. Drain well. Wipe pot.
• Cook garlic and pepper flakes in remaining 1/4 cup oil over medium heat, stirring, 2 minutes. Add broccoli rabe, 3 tablespoons water, and salt and cook, covered, stirring occasionally, 2 minutes.
• Spoon topping onto each toast.

BROCCOLI RABE CROSTINI

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 bunch chopped broccoli rabe; season with salt, pepper and red pepper flakes. Cook until the broccoli rabe is wilted, about 5 minutes. Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Top each toast with a thin slice of fresh mozzarella and the broccoli rabe. Drizzle with aged balsamic vinegar.

BROCCOLI RABE (RAPINI)

Steps:

• Cut an X in the bottom of the stems and place into a large pot, cover with cold water and add in 1 tablespoon salt to the water; bring to a boil over medium-high heat.
• Reduce heat to a low simmer and cook until tender.
• Drain the broccoli rabe over a large colander.
• Using a spoon push the rabe against the colander to release most of the moisture.
• Heat oil and butter in a large skillet over medium heat.
• Add in garlic and saute for 2 minutes.
• Add in the broccoli rabe and saute for about 12-15 minutes or until desired doneness.
• Season with salt and pepper.
• Sprinkle with parmesan cheese to taste if desired.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.