Broccoli Rabe Crostini with Crotonese and Black Pepper-Oregano Oil

Dressing blanched broccoli rabe with a red wine vinegar-olive oil-oregano vinaigrette was a really delicious way to serve this vegetable. Adding it to toasted bread and topping it with boldly flavoured sheep’s milk cheese (I used Pecorino Romano) and oregano oil transformed it into a great appetizer.

But, I could have done without all of the sliced raw garlic (1 clove per person!); rubbing the toast slices with a clove before adding the broccoli rabe would be a way to incorporate the flavour without allowing it to overwhelm.

My husband and I enjoyed this as a light meal and I would serve the dressed vegetable as a side to grilled meat etc. I’ll definitely make this again.