Title: Broccoli Rabe Crostini With Crotonese And Black Pepper-Oregano
Categories: Bruschetta, Appetizers, Italian, Sandwiches, Cheese
Yield: 1 Servings
1/2 lb Broccoli rabe; rinsed, dried
4 cl Garlic; sliced paper thin
4 tb Extra virgin olive oil
4 tb Red wine vinegar
1/2 ts Dried oregano
1/2 c Extra virgin olive oil
Salt and pepper
2 tb Freshly ground black pepper
1/4 c Fresh oregano leaves
12 sl Italian country-style bread
1/2 lb Crotonese cheese or other
-semi-soft sheeps milk
-cheese
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 (about 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 tablespoons extra virgin olive oil, red wine vinegar and
crumbled dried oregano. Season with salt and pepper and set aside.
In a blender, mix 2 tablespoons 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 tablespoons broccoli rabe over each piece of bread and
drizzle with 1/2 teaspoon black pepper-oregano oil. Shave a piece
of crotonese over with a peeler and serve still warm.
