When it comes to organic, seasonal produce, simple recipes are often the key. Take seasonal broccoli rabe. Rich in flavor nutrients, it doesn't take much to make it shine. While the crucifer often plays second fiddle, appearing in stir-fry or as a side dish, in this crostini recipe, it finally takes the spotlight. And the best part? Fewer than ten ingredients are needed for this 15-minute morsel.
First, fresh broccoli rabe is lightly sautéd in olive oil. Next, it's nestled atop a dollop of ricotta on a slice of toasted French bread. The contrasting sweet and bitter notes of the broccoli rabe and ricotta form a delicious mouthful to serve alongside drinks. Season to taste with red pepper flakes, lemon zest, or a pinch of sea salt for an even more sophisticated spin on this appetizer, and serve on a vibrant, colorful Made in Serving Dish.
- Cook Time
- Prep Time
- 2 tablespoons olive oil
- 1 bunch broccoli rabe
- French baguette, sliced
- Ricotta cheese (or any soft cheese)
- Lemon, juice, and zest (optional)
- Red pepper flakes (optional)
- Roughly chop the broccoli rabe and slice the baguette into rounds. Set aside.
- Heat the olive oil in a pan over medium heat. (To create an extra layer of flavor and texture, use a carbon steel or cast iron fry pan for optimal caramelization.) Add the broccoli rabe and season with salt and pepper. Cook to desired doneness: 3 to 5 minutes for al dente, or 10 minutes for caramelized and golden brown. Remove from the pan and set aside.
- Toast the baguette slices for 5 to 7 minutes or until slightly golden brown.
- Assemble toast with cheese, broccoli rabe, salt, and pepper. Top toast with a sprinkle of red pepper flakes, lemon zest, and a slight squeeze of lemon juice.
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