For a fresh, earthy app that makes the perfect two-biter, try these broccoli rabe tartines with sharp Pecorino and fiery chilies.
- 1 1/2 teaspoon coarse salt, divided
- 1 bunch broccoli rabe (about 10 oz), rough chopped
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, thinly sliced
- Pinch crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper, divided
- Juice of 1/2 lemon
- 1 small baguette (about 9 inches long), cut crosswise into 12 equal slices
- 2 ounces Pecorino, shaved with a vegetable peeler
- 1 red bird’s eye chili, very thinly sliced into rings
- Fill a large saucepot with water 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. Strain the broccoli rabe and then immediately transfer it to an ice bath for 30 seconds. Drain and place on a clean dish towel to dry.
- 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.
- Preheat the oven to 400°F.
- Spread out the baguette slices on a baking sheet, drizzle them with the remaining 2 tablespoons of olive oil, and season them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake until lightly golden brown, 6-8 minutes.
- To assemble the tartines, arrange the toasted baguette slices on a platter. Top each one with a pinch of the broccoli rabe, and garnish with the shaved Pecorino and red chilies.
- Category: Appetizers
- Method: Baking, Stovetop
- Cuisine: Italian
Keywords: tartines, crostini, broccoli rabe, appetizer