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Lemony Broccoli Rabe And Cannellini Bean Crostini

Lemony Broccoli Rabe And Cannellini Bean Crostini
Susan Russo for NPR
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This is a deliciously easy appetizer to make for parties and pairs particularly well with pinot grigio, an Italian dry white wine. For meat lovers, cook a few slices of prosciutto or Serrano ham on the stovetop until crisp. Cool and chop into small pieces and sprinkle on top of crostini.

Makes 10 to 12 servings

1 (1-pound) loaf crusty Italian bread, cut into 1-inch slices (about 12 slices)

2 to 3 tablespoons olive oil for brushing bread

2 medium bunches broccoli rabe, stems removed

2 tablespoons olive oil

1 medium garlic clove, finely chopped

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon lemon juice

Zest of 1 small lemon

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

Reggiano-Parmigiano cheese for shavings

Extra-virgin olive oil for drizzling

Place bread slices on a large baking sheet and brush with olive oil. Broil for 2 to 3 minutes or until golden brown. Set aside.

Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes. Drain and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. After a few minutes, drain.

In a large skillet over medium heat, add olive oil. Add garlic and saute until just golden and fragrant. Add rabe and saute for 1 to 2 minutes. Add cannellini beans, lemon juice, lemon zest, saltand red pepper flakes and saute 1 minute. Remove from heat.

Top each slice of toasted bread with a small scoop of rabe and beans. Top with a shaving of cheese and a drizzle of extra-virgin olive oil.

Copyright 2023 NPR. To see more, visit https://www.npr.org.

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