Crostini with Ricotta and Broccoli Rabe

Source
Everyday Food, December 2012
Crostini with Ricotta and Broccoli Rabe
Photography: Marcus Nilsson

Ingredients

  • 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

Directions

  1. Step 1

    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.

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