Crostini With Ricotta And Broccoli Rabe Recipes

Steps:

• For the crostini: Preheat the oven to 450 degrees F.
• Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
• For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan.
• For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt.
• To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.

Steps:

• Trim and cut broccoli rabe into 1/2-inch pieces and place in a large skillet. Stir in olive oil and water; season with salt. Cover and cook over high 1 minute. Uncover and cook, stirring, until broccoli rabe is tender and water is evaporated, 4 minutes. Stir in cream and lemon juice; season with salt and pepper. Divide ricotta among crostini and top with broccoli rabe mixture and lemon zest.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 bunch chopped broccoli rabe; season with salt, pepper and red pepper flakes. Cook until the broccoli rabe is wilted, about 5 minutes. Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Top each toast with a thin slice of fresh mozzarella and the broccoli rabe. Drizzle with aged balsamic vinegar.

Steps:

• In a large pot of boiling salted water, boil broccoli rabe 1 minute; with a slotted spoon, transfer to a colander to drain. In same pot of water, cook pasta until al dente, according to package instructions. Drain pasta, and return to pot.
• Meanwhile, heat oil in a large skillet over medium heat. Add anchovy fillets (if using), garlic, and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
• Add broccoli rabe; season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in ricotta and milk; cook just until heated through, 3 to 4 minutes.
• Add contents of skillet to pasta; season with salt and pepper, and toss to combine. Serve immediately.

Steps:

• Put bread, brushed with 2 tablespoons oil and seasoned with salt and pepper, on a baking sheet. Broil 2 minutes per side. Rub with cut garlic.
• Cook broccoli rabe in boiling salted water until tender, 5 to 6 minutes. Drain well. Wipe pot.
• Cook garlic and pepper flakes in remaining 1/4 cup oil over medium heat, stirring, 2 minutes. Add broccoli rabe, 3 tablespoons water, and salt and cook, covered, stirring occasionally, 2 minutes.
• Spoon topping onto each toast.

Steps:

• Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

Steps:

• Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.