Roasted broccoli rabe, sweet potato & ricotta crostini
Roast
Roasting
This is my new favorite crostini. Roasting the broccoli rabe at high heat makes it tender and shatteringly crisp around the edges, and tames its bitterness into an almost nutty-sweetness. Its flavor and texture pair beautifully with roasted sweet potatoes and creamy ricotta smeared over crusty bread. The garlic-chile-rosemary infused olive oil ties all of the components together. It’s great for a light lunch or as an appetizer for a fall or winter dinner party.
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