Broccoli Rabe and Sausage Tartine

broccoli rabe tartine

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.

  • Author: Kathleen Korb
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Category: Appetizer
  • Cuisine: California


  • ½ pound broccoli rabe (from 1 bunch)
  • 2 spicy sausage links (½ pound) ,
    casing removed
  • 1 handful of mushrooms, torn
  • Olive oil
  • 1 loaf crusty wood-oven bread (Della Fattoria is one of my favorites)
  • 12 ounces sheep-milk ricotta
  • Red chili flakes (optional)


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