Summer Tartines

With so much extra time on my hands, I’ve been experimenting in the kitchen with new recipes and getting creative styling. Although, I seem to always come back to the simple things. I’ve finally nailed down my sourdough recipe and it has now become a weekly ritual bake.

One of the simple recipes I’ve been enjoying lately is a broccoli rabe and ricotta tartine on a garlicky sourdough. It is extremely easy and makes for any quick lunch or dinner. Just about anything goes on a good bread in my mind! Feel free to improvise as well with your favorite toppings. I find that a variety of delicious and seasonal toppings tick all the boxes to savor the beginning of this new summer season. Even though this new normal isn’t quite what we expected, you can’t help but what to get outdoors and celebrate these warmer months.

Ingredients:

1 loaf of artisan sourdough, sliced

olive oil

4 cloves of garlic, minced

1 teaspoon of fresh thyme

1 teaspoon of chopped rosemary

2 lbs of broccoli rabe

1/4 cup of water or more if needed

juice of 1 lemon

fresh ricotta

crushed red pepper flakes

salt + pepper to taste

In a large saucepan or dutch oven, over medium - low heat, add a few tablespoons of olive oil. Once warm, add the broccoli rabe and 2 tablespoons of garlic, cover and cook until tender about 10 - 15 minutes depending on the size. Add a few tablespoons of the water to help it steam. Season with lemon juice, salt and pepper. Set aside until you’re ready to assemble the toasts.

In a small bowl, combine a few tablespoons of olive oil, 1 tablespoon of garlic, thyme, rosemary, salt and pepper. Brush the sliced sourdough on one side and toast under the broiler until golden brown.

To assemble your tartines, spread a generous layer of fresh ricotta over the toast. Add the broccoli rabe over and sprinkle with crushed red pepper flakes. Season with fresh cracked pepper to taste.