Broccoli Rabe Crostini with Crotonese and Black Pepper-Oregano Oil by Kathleen Morrison

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SERVINGS

4 servings scale / convert

INGREDIENTS

1/2 lb. broccoli rabe, rinsed and dried
4 cloves garlic, sliced paper-thin
4 tbsp. extra-virgin olive oil
1/2 cup extra-virgin olive oil
4 tbsp. red wine vinegar
1/2 tsp. dried oregano
Salt, to taste
Freshly ground black pepper, as needed
1/4 cup fresh oregano leaves
12 slices Italian country-style bread
1/2 lb. crotonese cheese or other semi-soft sheep's milk cheese

INSTRUCTIONS

Bring 6 quarts water to boil. Set up an ice bath with 4 cups water and 4 cups ice in a large mixing bowl. Submerge broccoli rabe in boiling water and cook 3 minutes until bright-green and fork tender. Remove from boiling water and plunge into ice bath and allow to cool (approximately 5 minutes). Remove rabe from ice bath and drain well.

Remove florets and cut remaining stalks into 1/2-inch pieces. Place in mixing bowl and add garlic, 4 tbsp. extra-virgin olive oil, red wine vinegar and crumbled dried oregano. Season with salt and pepper and set aside.

In a blender, mix 2 tbsp. black pepper, fresh oregano and a half cup extra-virgin olive oil until smooth and dark green. When ready to serve guests, toast bread on both sides over the grill. Spoon 2 tbsp. broccoli rabe over each piece of bread and drizzle with 1/2 tsp. black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still warm.

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TAGS

crostini, italian add tags