CROSTINI WITH RICOTTA AND BROCCOLI RABE

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Crostini with Ricotta and Broccoli Rabe image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

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

Steps:

  • 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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