Yet another recipe that is just a happy byproduct of a photo shoot, where we don’t like to waste anything, and are constantly looking to repurpose different recipe components in delicious and interesting ways.
Broccoli Rabe Crostini with Chipotle Sauce: Toasted baguette slices are slathered with a spicy mayo and then heaped with sauteed greens.Tweet This
We had made some chipotle sauce to spoon over turkey burgers, which is one of the best ways to make turkey burgers into something hightly desirable. And we had sautéed broccoli rabe (sometimes called rapini) for something or other – I can’t quite remember. And we had some baguettes hanging around, because we were in a crostini place. SO, it seemed only right to pull them all together into one of the best shoot snacks of the day. And then it seemed only right to turn it into a bona fide recipe of its own.
An assort of crostini is one of the simplest and I think classiest (though I don’t think truly classy people use the word classy) ways to kick of a gathering, or just a special dinner.
Here Crostini with Chipotle Sauce and Broccoli Rabe is paired up with Crostini with Chimichurri Salmon Salad and classic Crostini with Tomato Basil Topping (crostini being a smaller version of bruschetta, which is similarly toasted bread with a bit of olive oil, usually with some sort of topping). Tell me you wouldn’t be happy to be greeted by such a platter when you arrived at my house?
Other Recipes with Broccoli Rabe:
- How to Cook Broccoli Rabe
- Broccoli Rabe with Preserved Lemon
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
Other Crostini Recipes:
- Avocado And Cannellini Bean Crostini With Gremolata
- Smoked Salmon Crostini with Herbed Mayonnaise
- Caramelized Onion and Spinach Crostini
- Prosciutto, Asian Pear and Blue Cheese Crostini
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Broccoli Rabe Crostini with Chipotle Sauce
For the Crostini:
- 24 slices of baguette
- 2 tablespoons olive oil
- Kosher or coarse salt
For the Broccoli Rabe:
- ½ pound broccoli rabe
- 1 tablespoons olive oil
- ½ large onion , halved and thinly sliced
- Kosher salt and freshly ground pepper to taste
- Preheat the oven to 350°F.
- Place the baguette slices on a baking sheet. Brush them with olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until golden around the edges, but not hard – they will firm up as they cool. Let them cool to room temperature.
- Use a sharp knife to cut the thick bottom part from the stem, about the bottom two inches. Cut the remaining stalks, leaves and florets into slices about 1 inch across. You can chop it into smaller pieces if you like, which is nice if your broccoli rabe is large and mature, with bigger florets and leaves and thicker stems.
- Heat the oil in a large pan with a lid. Add the onion, season with salt and pepper halved and sliced and saute for about 8 minutes until the onion is softened and browned. Then add the broccoli rabe and saute for 3 minutes.
- Stir in 1/3 cup of water (or broth), cover the pan, and allow the broccoli rabe to cook for about 5 more minutes until it is done to your liking. Adjust seasonings as needed. Remove from the heat and set aside, pouring off any remaining liquid.
- While the broccoli rabe is cooking, make the sauce. In a small bowl combine the mayonnaise and the chipotles in adobo, and season with salt and pepper.
- Spread some Chipotle Mayo on each of the crostini. Pile some of the broccoli rabe, give it a light grind of pepper, then sprinkle over a tiny bit of lemon zest, if using.
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