Crostini with Ricotta and Broccoli Rabe
This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".
Photography: Marcus Nilsson
Source: Everyday Food, December 2012
- 1/2 bunch broccoli rabe
- 3 tablespoons olive oil
- 3 tablespoons water
- Salt and pepper
- 3 tablespoons heavy cream
- 1 teaspoon lemon juice
- 1 1/2 cups whole-milk ricotta
- 20 crostini
- Grated zest of 1 lemon
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.