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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


  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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