Description
by Steven Picker/good

Ingredients

• 1 bunch broccoli rabe, stems removed
  
• 3tablespoons olive oil
  
• 1 tablespoon sliced fresh garlic
  
• 1/2 teaspoon black pepper
  
• 1/2 cup raisins
  
• 1/4 cup hot water
  
• 4 tablespoons Disaronno
  
• 1 sourdough baguette
  
• 1/2 cup virgin olive oil
  
• 1 1/2 cups whole-milk ricotta cheese
  
• Extra virgin olive oil (for drizzling)
  
• Disaronno (for drizzling)

Preparation
Begin by blanching broccoli rabe in large pot of boiling salted water for 2 minutes. Plunge into salted ice water to chill and stop cooking. When cold, drain thoroughly and set aside. In sauté pan, heat olive oil with sliced garlic. Sauté until garlic is lightly browned; add drained broccoli rabe and toss together for 1 minute Add black pepper; transfer mixture to large mixing bowl and set aside to cool. Combine raisins, hot water and 3 tablespoons Disaronno in a bowl. Let raisins soak for 10 minutes until plump, drain extra liquid. To prepare crostini, slice baguette on the diagonal creating 12 1/2-inch slices. Brush bread on one side with olive oil and toast in a 400°F oven for 10 minutes. To assemble, spread 2 tablespoons ricotta cheese on each crostini, press Disaronno raisins lightly into cheese (to hold in place). Top with small mound of sautéed broccoli rabe and drizzle with extra virgin olive oil and Disaronno.

Nutrition
no information available

Serves
Yields 12 appetizers.

Variations
no information available