Ingredients
1/2 bunch broccoli rabe
3 tablespoons olive oil
3 tablespoons water
Salt and pepper
3 tablespoons heavy cream
1 teaspoon lemon juice
1 1/2 cups whole-milk ricotta
20 crostini
Grated zest of 1 lemon
Preparation
Trim and cut broccoli rabe into 1/2-inch pieces and place in a large skillet. Stir in olive oil and water; season with salt. Cover and cook over high 1 minute. Uncover and cook, stirring, until broccoli rabe is tender and water is evaporated, 4 minutes. Stir in cream and lemon juice; season with salt and pepper. Divide ricotta among crostini and top with broccoli rabe mixture and lemon zest.
