Recipe: Broccoli Rabe Pesto Toast
Serves 8 to 10
1 bunch broccoli rabe* (about 11 ounces)
½ cup pine nuts
2 large cloves garlic, minced
1-½ to 2 teaspoons kosher salt
½ cup grated Parmesan
1 cup good quality olive oil
Juice of 1 lemon
Pinch of chili flakes
You will also need:
1 loaf rustic country bread
Fontina cheese, sliced
Mama Lil's pickled peppers, thinly sliced (optional)
Thinly sliced salami (optional)
1. Bring medium pot of water to a boil. Trim broccoli rabe about 2 inches from stems and boil until crisp-tender, about one minute.
2. Immediately place broccoli rabe in ice water. Once cool, squeeze out water and drain on paper towel.
3. Chop broccoli rabe and place with the pine nuts, garlic, salt, Parmesan, olive oil, lemon juice and chili flakes in a food processor. Process until smooth.
4. Slice bread into 1-inch-thick pieces and toast until crusty.
5. Spread pesto on bread (about 2 tablespoons per slice), then top with fontina, peppers and salami if you wish. Bake until cheese melts.
6. Cut into sections for snacking.
* Broccoli or broccolini may be substituted.
From Melissa Nyffeler, owner/chef at Dinette
Copyright © 2007 The Seattle Times Company
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