1 crusty baguette, sliced into 1/2-inch-thick slices
1 Tbs. culinary Argan oil for the crostini and finishing
2 Tbs. olive oil.
2 garlic cloves, 1 thinly slivered
1 8-oz. bunch of Broccolini or broccoli rabe, stems coarsely chopped and tips separated into florets
Pinch crushed red pepper flakes
1/2 tsp. lemon zest
1 Tbs. fresh lemon juice
8- to 9-oz. balls of burrata (store-bought or homemade)
Flaky sea salt
Freshly ground black pepper
Brush both sides of each baguette slice with argan oil, and grill or broil until toasted on both sides. Rub each slice lightly with a garlic clove.
In a large skillet over medium-high heat, cook the Broccolini with a little bit of olive oil, slivered garlic, and red pepper flakes, stirring frequently, 2 minutes. Lower the heat, add 1/4 cup of water, cover the pan, and cook until the Broccolini is tender about 5 minutes. Remove from the heat, season with the lemon zest, and juice, and kosher salt to taste.
Arrange the baguette slices on a serving platter. Thickly slice the burrata. Spoon some Broccolini onto each slice of bread and top with the slices of burrata. Drizzle with Argan oil and sprinkle with flaky salt and pepper.
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