While old-school broccoli can use sprucing up, broccoli rabe needs a little taming. The bold broccoli rabe is a great match for chili flakes but can use a little balance to subdue the peppery heat, like a creamy ricotta cheese. Autumn mushrooms add an earthy complexity to the medley, creating harmony on a piece of toast.
Preheat oven to broil.
Trim the bottom inch of the broccoli rabe, and slice large stalks in half lengthwise.
In a large skillet, sauté the sausage and the mushrooms until cooked through and crumbled. Set aside.
Turn the heat to high and add a drizzle of olive oil. Sauté broccoli rabe until the greens wilt and the flowers and stems soften, just a few minutes. Add the sausage and mushrooms back into the skillet to combine the flavors. Season to taste.
Slice the bread into ¾-inch-thick slices, and drizzle with olive oil. Broil until brown, turning halfway through cooking so both sides are crisp.
Spread the toast with a generous amount of fresh ricotta, and top with broccoli rabe mixture. Finish with a pinch of chili flakes, if desired.
Keywords: broccoli rabe tartine