Broccoli Rabe Crostini with Crotonese and Black Pepper-Oregano Oil
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Ingredients
| 1/2 lb. | broccoli rabe, rinsed and dried | | 4 cloves | garlic, sliced paper-thin | | 4 tbsp. | extra-virgin olive oil | | 1/2 cup | extra-virgin olive oil | | 4 tbsp. | red wine vinegar | | 1/2 tsp. | dried oregano | | Salt, to taste | | Freshly ground black pepper, as needed | | 1/4 cup | fresh oregano leaves | | 12 slices | Italian country-style bread | | 1/2 lb. | crotonese cheese or | | other semi-soft sheep's milk cheese |
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Instructions
Bring 6 quarts water to boil. Set up an ice bath with 4 cups water and 4 cups ice in a large mixing bowl. Submerge broccoli rabe in boiling water and cook 3 minutes until bright-green and fork tender. Remove from boiling water and plunge into ice bath and allow to cool (approximately 5 minutes). Remove rabe from ice bath and drain well.
Remove florets and cut remaining stalks into 1/2-inch pieces. Place in mixing bowl and add garlic, 4 tbsp. extra-virgin olive oil, red wine vinegar and crumbled dried oregano. Season with salt and pepper and set aside.
In a blender, mix 2 tbsp. black pepper, fresh oregano and a half cup extra-virgin olive oil until smooth and dark green. When ready to serve guests, toast bread on both sides over the grill. Spoon 2 tbsp. broccoli rabe over each piece of bread and drizzle with 1/2 tsp. black pepper-oregano oil. Shave a piece of crotonese over with a peeler and serve still warm.
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