Crostini with Ricotta and Broccoli Rabe

three versions of crostini on gray placemat
Photo: Marcus Nilsson

This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".


  • ½ bunch broccoli rabe

  • 3 tablespoons olive oil

  • 3 tablespoons water

  • Salt and pepper

  • 3 tablespoons heavy cream

  • 1 teaspoon lemon juice

  • 1 ½ 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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