Crostini with Broccoli Rabe/ Riccota & Tomatoe/ Basil/ Mozzarella

Here’s a really great alternative to cheese and crackers. It would work just as well with your favorite micro-brew or white wine, and it features a lot of those fresh tastes that your summer palette craves.

If you buy a full loaf you can easily make enough of both to serve 2-4 people (depending on what else you’re serving).

You’ll need:
One loaf of bread (preferably a baguette but an italian style loaf will do as well)
-2 or 3 ripe tomatoes
-1 lb/ 16 oz. of fresh mozzarella
-1 bunch of fresh basil
-1 bunch of broccoli rabe
-about 8 oz of riccota cheese
-2-3 large cloves of garlic
-lemon juice/zest to garnish
-olive oil  and balsamic vinegar to finish
-salt and pepper

Prep:

Slice the loaf on the diagonal in 1″ thick slices

Place bread on a flat baking sheet coated with oil or spray

If you have a broiler you will drizzle olive oil over the slices and broil until golden, flip once if you prefer them crispy on both sides. If you don’t have a broiler you can use a toaster oven or your oven. Drizzle with olive oil and bake keeping a close eye to make sure the slices don’t burn

if you do burn some edges, you can use a knife to scrape the burnt part off.

When the slices are cooled down enough to handle, you’re going to take the peeled whole garlic and use the bread as a grater. The residual heat and the crusty surface will basically grate the garlic and add a nice garlicy bite.

-Boil water to cook the broccoli rabe. Cut off the ends and place in boiling pot, pull them out when their color brightens and if you can place them in an ice bath (this will keep them from cooking after removed from heat and keep their color green)
-Clean and pull leaves from Basil, be sure to remove all the grit from the leaves.
-Wash, and slice tomatoes.
-Slice the mozzarella about 1/4″ thick

Assemble:

Bon Appetit!