Broccoli Rabe & Ricotta Crostini

Name: Broccoli Rabe & Ricotta Crostini
Yield: Makes 16 Crostini; 8 Servings
Ingredients: part-skim ricotta cheese, 1 cup (8 oz/250 g); broccoli rabe, 1 lb (500 g), ends trimmed; whole-grain baguette, 1, cut on diagonal into 16 thin slices; garlic, 5 cloves, 2 left whole and 3 thinly sliced; red pepper flakes, ¼ tsp; extra-virgin olive oil, 3 Tbsp; sea salt, ¼ tsp

Preparation info

Makes
16
Crostini

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Broccoli rabe has a distinctively bitter flavor that goes well with the creamy cheese and pungent garlic. Substitute broccolini if you like a less bitter edge. You can make the topping a day ahead and refrigerate it; bring to room temperature before assembling the crostini.

Ingredients

whole-grain baguette, 1, cut on diagonal into 16 thin slices
extra-virgin olive oil, 3 Tbsp
garlic</

Snack
Vegetarian

Method

Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet and toast in oven until crisp and lightly browned on edges, 10–12 minutes. Remove toasts from oven and let cool slightly.
Brush toasts lightly on one side with