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.
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