Walnut Bruschetta with
This easy starter is the essence of simple elegance—just a few ingredients combined for superb flavor and texture. The broccoli rabe mixture also works wonderfully on pasta.
||red pepper flakes
||walnut levain bread*
||extra virgin olive oil
||garlic, bruised with the side of a knife
||Shaved Grana Padano or Parmigiano-Reggiano cheese
*Levain is a classic French bread similar to sourdough. Substitute the walnut levain with any good rustic Italian or French bread.
Preheat an oven to 400°F.
- Cut the bread on a diagonal into slices 1/3-inch thick (eight to 12 slices).
- Place the bread on a baking sheet and drizzle with each slice with a scant tablespoon of olive oil.
- Bake until the edges are lightly browned, about 10 minutes. Remove from the oven.
- Meanwhile, in a large pot, heat 4 quarts of water in to a rolling boil.
- Stir in a generous handful of salt.
- Trim and discard the thick stems of the broccoli rabe. Cut the remainder into 1-inch lengths.
- Cook the broccoli rabe in the boiling water until tender, about 5 minutes. Drain well.
- Coat a large skillet with a thin film of oil and place over medium heat. Add the garlic and heat just until the garlic sizzles. Remove from heat.
- Add the red pepper flakes and drained greens, tossing to coat.
- Spoon the broccoli rabe mixture onto the prepared toasts.
- Top with the shaved cheese.
- Serve warm or at room temperature.