Bruschetta Broccoli Rabe - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Bruschetta Broccoli Rabe



    Determined Triathlete Never Lost Hope
    Brio offers four variations of bruschetta on its menu.

    For Crostini's:

    1 French Bread Loaf-Baguette Style
    ½ Cup Extra Virgin Olive Oil or your favorite oil
    To Taste Salt and Freshly Ground Black Pepper To Taste

    For the Toppings:

    1 Cup Canned White Beans-drained
    2 Tbsp. Extra Virgin Olive Oil
    2 tsp. Fresh Lemon Juice
    2 tsp. Finely Chopped Garlic
    2 Sweet Italian Sausage Links- ¼” –meat removed from casing
    ¾ Cup Onion-sliced thinly
    2 Cups Broccoli Rabe -chopped
    To Taste Salt and Pepper

    Preheat oven to 400 degrees F. Slice bread into about ¼” thick slices, lay all 24 slices out on cookie sheet. Brush with the olive oil on both sides, season top side with salt and pepper. Bake in the oven for about 8 minutes until a light golden brown.

    For white bean spread, puree in a food processor the white beans puree with the olive oil, lemon juice, seasoning to taste with salt and pepper. Reserve.

    Prepare the topping by heating a sauté pan on medium high heat. Add the sausage meat . Cook through, breaking up with a spoon to make smaller pieces. Remove the sausage and in the same pan, add the onion. Cook for about 2 minutes or until tender and light golden. Add the broccoli rabe, sauté until wilted. Season to taste with salt and black pepper. Stir the sausage back into the pan.

    To assemble, smear a little bit of the white bean puree on each bread. Divide the broccoli rabe and sausage among the 24 crostinis. Garnish with a drizzle of olive oil, and a grating of Parmesan Cheese if desired.