Categories: Appetizers
Ingredients
- Mini sourdough cocktail-style bread, 2 1/2 inches square, toasted
- 3 tbsp. olive oil
- 2 garlic cloves, crushed
- 8 oz. chopped blanched broccoli rabe
- Salt
- 1 tbsp. chopped pickled cherry peppers
- Grated ricotta salata
- Lemon zest
Directions
-
Heat olive oil and garlic in a large skillet over medium-high heat. Stir in broccoli rabe and cook until softened; season with salt. Stir in cherry peppers. Divide among toast. Top with ricotta salata and lemon zest.