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Broccoli Rabe Crostini
1/2 lb. broccoli rabe, rinsed and
dried
4 garlic cloves, sliced paper thin
4 tbsp. plus
extra-virgin olive oil
4 tbsp. red wine vinegar
1/2 tsp.
dried oregano Salt, to taste
2 tbsp. freshly-ground black
pepper, as needed
1/4 cup fresh oregano leaves
1/2 cup
extra-virgin olive oil
12 slices Italian country-style
bread
1/2 lb. Silani Crotonese cheese
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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 tbsp.
extra-virgin olive oil, red wine vinegar and crumbled dried
oregano. Season with salt and pepper and set aside.
In a
blender, mix 2 tbsp. black pepper, fresh oregano and a 1/2 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 tbsp. broccoli Rabe over each piece of bread and
drizzle with 1/2 tsp. black pepper-oregano oil. Shave a piece
of Silani Crotonese over with a peeler and serve still
warm.
Serves: 4
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