VCE: Bruschetta With Broccoli Rabe

[Guest guest]

I'll post the Olive Paste recipe later. I forgot to format it. (If I

don't get on that stationary bike now, I never will.) Kathleen

 

* Exported from MasterCook *

 

Bruschetta With Broccoli Rabe

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 132

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 hefty bunch broccoli rabe

OR 2 bunches chard -- trimmed

Salt and freshly milled pepper

1 1/2 tablespoons olive oil

1 sliced garlic clove

1 halved garlic clove

few pinches red pepper flakes

4 large country or sourdough bread slices

Fontina cheese -- thinly sliced

Olive Paste

(see separate recipe)

Extra virgin olive oil

 

Makes 4 bruschetta

 

If broccoli rabe isn't available, try this with escarole, chard, kale or a

mixture of greens.

 

Cook the greens in a pot of boiling salted water until nearly tender, about

5 minutes, then drain. Heat the oil in a medium to large skillet with the

chopped garlic and pepper flakes. When the garlic begins to color, add the

greens and simmer with a cup of water until completely tender. Season with

salt and pepper.

 

Toast the bread, then rub it vigorously with the halved garlic. Lay the

cheese on the hot toast, spread it with olive paste, then cover with the

greens. Drizzle a little extra virgin olive oil over the top and serve.

 

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