Toast for Dinner, In a Totally Civilized Way
Crostini is billed as a starter, but we’d eat toast this tasty for dinner most nights of the week. Triple the offerings but not the effort by making one big batch, spreading fresh ricotta on each but then varying the toppings: olive oil and cracked pepper, sesame-sauteed broccoli rabe, and umami-rich tomato-and-anchovy salad.
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Ricotta Crostini
1 loaf Italian country bread, sliced 1/3 inch thick (about 12 slices)
1/3 cup extra-virgin olive oil, plus more for drizzling (optional)
Flaky sea salt, such as Maldon
1 cup fresh ricotta, for serving
Freshly ground pepper, for serving (optional)
Tomato-Anchovy Salad, for serving (optional)
Roasted Broccoli Rabe, for serving (optional)
1. Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.
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Roasted Broccoli Rabe
1 bunch broccoli rabe (about 1 pound), trimmed and cut into 1 1/2-inch pieces (about 8 cups)
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red-pepper flakes
Coarse salt
2 teaspoons toasted sesame oil
Ricotta Crostini, for serving (optional)
1. Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle broccoli rabe with olive oil and sprinkle with garlic and pepper flakes. Season with salt. Toss by hand, massaging oil into greens. Spread in a single layer.
2. Roast 10 minutes. Remove from oven; toss with sesame oil. Return to oven and cook until just tender and leaves are crisp, about 5 minutes more. Serve warm or at room temperature, atop crostini or as a side dish.
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Tomato-Anchovy Salad
3 tablespoons extra-virgin olive oil
8 anchovy fillets
1 clove garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 pounds assorted heirloom tomatoes, sliced or chopped
Freshly ground pepper
Ricotta Crostini, for serving (optional)
1. Heat oil, anchovies, garlic, and rosemary in a small skillet over medium-low heat, stirring occasionally, until anchovies break down, about 4 minutes. Place tomatoes in a bowl or on a platter; drizzle with anchovy mixture and season with pepper. Serve atop crostini or as a side dish.
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