Broccoli Rabe Tartines with Chilies and Pecorino

I love delicious things piled on top of crunchy things.

I used to think that the technical term for this was “crostini.” But as it out turns out, a platter of crunchy circles garnished with, well, pretty much anything can also go by the name bruschetta, tart, or tartine.

With some research, I did discover that bruschetta derives from the Italian word “bruscare” (meaning “to roast over coals”) and more often refers to broad slices of toasted rustic bread, while crostini are typically made with baguette rounds.

But let’s be honest: As long as something is scrumptious, do you really care what it’s called?

I went to a music festival this past weekend and, upon entering, immediately gifted myself a golden-brown corndog zig-zagged with tangy yellow mustard. The vendor could have handed it to me and said, “This is Susan,” and I would have gulped it down nonetheless.

Though many do dub the classic Italian-style shareable of crusty baguette slices piled with juicy tomatoes, garlic, and basil “bruschetta,” and maybe sometimes fennel for extra crunchy flair, there’s not really anyone policing these scenarios.

If there were, they would be members of an elite squad known as the Special Vegetables Unit.

That being said, let’s clear the air right now and just agree that a crispy vehicle decorated with something tasty can go by many names.

In all of my years of developing recipes and creating menus for events, crostini (my preferred designation) have always been a go-to for me. Not only are they the perfect party handheld (leaving your extra set of digits free for beer-grasping), but the flavor combinations are practically infinite.

Let’s talk toppings.

Broccoli rabe, or less commonly “broccoli raab,” is traditionally served as a side dish. But in this recipe, the lanky veg gets a fancy garlic makeover and becomes the main attraction of our tartines.

Not to get too caught up in names again, but if you’re reading this and wondering the difference between the fluffy-headed veggies that all start with “brocc,” here’s a quick rundown:

Broccoli rabe, which we use in this recipe, is also referred to as broccoletti, Italian broccoli, rabe, and rapini. It boasts a bitter flavor, tiny flower clusters, dark green leaves, and long stems. Though it resembles broccoli, botanically-speaking it’s more of a cousin to turnips.

Broccolini is the same thing as broccolette. Imagine a cross between traditional broccoli and leafy gai lan (Chinese kale). And it’s amazing roasted with lemon and chili. Just saying.

If you want to dig even deeper into the bountiful world of broccoli, pop over here to our sister site Gardener’s Path and get schooled in the varieties of this cruciferous veg.

Though you could roast the rabe for a slightly smoky flavor, I think it shines best when it’s blanched (briefly cooked in boiling water), dunked into an ice bath so it keeps its crispness and color, and then sauteed in a garlicky pool of olive oil with crushed red pepper flakes.

A smear of goat cheese would add some smooth texture to the bottom layer of our tartines, but sharp, salty shavings of Pecorino can also do the trick, highlighting the nutty notes in the baguette instead. Thinly sliced rings of Thai bird’s eye chilies bring the fruity heat.

All you need to bring is an empty stomach.

Class dismissed.

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Cooking By the Numbers…

Step 1 – Chop

Rough chop the broccoli rabe florets and stems. Thinly slice the garlic cloves.

Step 2 – Blanch

Fill a large saucepot with water. Place over high heat and bring to a boil. Season the water with 1 teaspoon of salt, and then blanch the broccoli rabe for 1 minute.

Step 3 – Transfer to an Ice Bath

Strain the broccoli rabe in a colander and then immediately transfer it to a large bowl filled with ice water for 30 seconds. This will immediately stop the cooking process and keep the broccoli rabe’s vibrant green color and a bit of crunch.

Drain and place on a clean dish towel to dry.

Step 4 – Saute

In a large skillet, heat 1 tablespoon of the olive oil and the butter over medium heat.

Add the garlic and crushed red pepper flakes and cook until the garlic is lightly golden, about 1 minute.

Add the broccoli rabe and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Saute until tender, about 2 minutes, add the lemon juice, and then remove the pan from heat.

Step 5 – Slice and Bake

Preheat the oven to 400°F.

Using a sharp serrated knife, slice the baguette on a diagonal into 1/4-inch-thick pieces.

Place the slices on a baking sheet, drizzle them with the remaining 2 tablespoons of olive oil, season them with 1/4 teaspoon salt and 1/8 teaspoon pepper, add toss until thoroughly coated.

Arrange the slices in one single layer and bake until light golden brown, 6-8 minutes.

Step 6 – Assemble

To assemble the tartines, arrange the toasted baguette slices on a platter.

Top each one with broccoli rabe.

Shave Pecorino on top.

Garnish with thinly sliced red chilies.