One 1-pound round loaf crusty bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup olive oil
3 garlic cloves, crushed with side of chef's knife
2 bunches broccoli rabe (about 1 pound each), tough stems removed
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1. Preheat broiler if manufacturer directs. Cut four 3/4-inch-thick slices from center portion of bread; cut each slice crosswise in half. Reserve remaining bread for use another day.
2. Arrange bread slices on large cookie sheet. Place cookie sheet in broiler at closest position to source of heat. Broil bread 1 to 2 minutes until lightly toasted. Turn bread slices over; sprinkle with 1/4 cup Parmesan cheese. Broil bread slices 1 to 2 minutes until cheese melts and edges of bread slices are lightly toasted.
3. In 5-quart Dutch oven or saucepot over medium heat, in hot olive oil, cook garlic until lightly browned. Add broccoli rabe, salt, and crushed red pepper; cook over medium-high heat, stirring frequently, until broccoli rabe is tender, about 5 minutes. Discard garlic cloves if you like.
4. Arrange broccoli rabe on top of toasted bread slices (cheese-side up). Sprinkle bruschetta with remaining grated Parmesan cheese.
(based on individual servings)
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 4 mg
Sodium: 545 mg
Carbohydrates: 24 g
Fiber: 0 g
Protein: 7 g
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