Fiery Rabe & 'Nduja Crostini

Ingredients

• •1 baguette, sliced into 1/2 inch thick rounds (about 24 slices)
• •3 tablespoons extra virgin olive oil, divided
• •1 bunch broccoli rabe (rapini), trimmed and chopped
• •2 cloves garlic, minced
• •1/4 teaspoon red pepper flakes (optional, for extra heat)
• •4 ounces 'nduja sausage, casing removed
• •1/4 cup chicken or vegetable broth
• •Salt and freshly ground black pepper to taste
• •2 ounces aged Pecorino Romano cheese, shaved

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush the baguette slices with 1 tablespoon of olive oil and toast on a baking sheet for 8 minutes
2. 2minutes, or until lightly golden and crisp. Set aside.
3. 3In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant.
4. 4Add the chopped broccoli rabe to the skillet. Sauté for 3 minutes
5. 5minutes until it begins to wilt.
6. 6Crumble the 'nduja sausage into the skillet with the broccoli rabe. Cook, stirring frequently, until the 'nduja has melted and coated the greens, about 2 minutes.
7. 7Pour in the broth and season with salt and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes
8. 8minutes, or until the broccoli rabe is tender and the liquid has mostly evaporated.
9. 9Spoon a generous amount of the spicy sausage and broccoli rabe mixture onto each toasted crostini slice.
10. 10Garnish each crostini with a shaving of Pecorino Romano cheese before serving.