Broccoli Rabe Crostini with Garlic and Red Peppers
FEBRUARY 24, 2021
By CHEF KEN
Rate this recipe
Yield: 4 servings or 24-30 crostini
1 lb. Broccoli Rabe
2 tablespoons garlic, minced
2 tablespoons Extra Virgin olive oil
2.5 cups red peppers, diced
½ teaspoon each Balsamic Glaze* and Extra Virgin olive oil
Lemon juice and ground black pepper to taste
French baguette, cut into thin diagonal slices (approx. 30 slices)
¼ cup (about 60 ml) extra virgin olive oil
ground black pepper, as desired
dry oregano, as desired
Blanch Broccoli Rabe in boiling water, cool, then thinly slice base of stalks, coarsely chop leaves and set aside.
In a heavy bottomed pan or pot, sauté garlic in olive oil over medium high heat until it begins to brown. Quickly add red peppers and sauté for until soft. Add Broccoli Rabe and sauté until heated through. Add Balsamic Glaze, Extra Virgin olive oil and lemon juice and pepper to taste. When cool, spread on Crostini to serve.
*Balsamic Glaze can be purchased or made by simmering Balsamic vinegar until reduced by half and will coat a spoon. Chef Ken suggests using a less expensive bottle of Balsamic vinegar to make the glaze, which you can also drizzle on anything you might use Balsamic Vinegar for, such as salads.
Preheat oven to 375° F.
Brush slices with olive oil. Place on a sheet pan, sprinkle pepper and oregano, then bake for five minutes or until golden brown.
Share on social
Discover the better way to manage heart failure — download Cormeum today.