
Broccoli Rabe on Toast with tapenade and goat’s milk gouda

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I could eat broccoli rabe three times a week, not only with pasta but this wayforked over a big slab of toasted country bread, covered with olive paste and a thin shaving of cheese. If goat Gouda doesnt appeal, try aged Gruyére cheese, Italian Fontina, or Sonoma Dry Jack cheese. For wine, a young Pinot Noir from Santa Barbara or a simple Pinot from Burgandy's Cote Chalonnaise would be good. A Provencal-style red or rosé wine is another choice that gives a nod to the olives. Without the cheese, this is vegan.
ingredients
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serves: 2-3
1 bunch (hefty) of broccoli rabe (with small, tight buds)
sea salt
2 tablespoons olive oil
1 clove garlic chopped
pinches (few) of hot red pepper flakes
2-3 large slices country bread
1/3 cup (or so) olive paste or Tapenade
thinly sliced, goat’s milk Gouda
Nutrition Facts
Broccoli Rabe on Toast with tapenade and goat’s milk gouda
Servings Per Recipe: 2
Amount per Serving
Calories: 220
- Total Fat: 16.9 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 304.8 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.4 g
- Sugars: 1.6 g
- Protein: 3.9 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012