Get your greens in style with this satisfying crostini recipe. From Williams-Sonoma Healthy in A Hurry.
MAKES 16 CROSTINI; 8 SERVINGS
1 whole-grain baguette, cut on diagonal into 16 thin slices
3 tbsp. extra-virgin olive oil
5 cloves garlic, 2 left whole and 3 thinly sliced
1 cup (8 oz.) part-skim ricotta cheese
1 lb. Broccoli rabe, ends trimmed
1/4 tsp. red pepper flakes
1/4 tsp. sea salt
1. Preheat oven to 375°F.
2. Arrange baguette slices on a baking sheet and toast in oven until crisp and lightly browned on edges, 10–12 minutes. Remove toasts from oven and let cool slightly.
3. Brush toasts lightly on one side with 1 tablespoon of olive oil total and scrape oiled sides using whole garlic cloves. Spread each slice with about 1 tablespoon of ricotta.
4. Coarsely chop broccoli rabe. Place in a colander and rinse well (do not dry). Heat remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add sliced garlic and red pepper flakes and sauté until garlic is fragrant and just beginning to brown, about 30 seconds. Add broccoli rabe and salt and cook, stirring to coat broccoli rabe evenly with oil, until softened, about 2 minutes. Add 3 tablespoons water to pan, cover, and steam until liquid is evaporated and broccoli rabe is tender, 3–4 minutes. Remove from heat.
5. Spoon broccoli rabe mixture over ricotta on each crostini, dividing it evenly, and serve right away.