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


by: Chi Town Kitchen

I could eat broccoli rabe three times a week, not only with pasta but this way—forked over a big slab of toasted country bread, covered with olive paste and a thin shaving of cheese. If goat Gouda doesn’t 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.


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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

how is this calculated?

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1.  While you heat several quarts of water for the broccoli rabe, peel the larger stems. When the water is boiling, add salt and the greens. Cook until the stems are tender, about 5 minutes, then scoop the greens into a bowl, holding back a cup of the cooking water. Chop them coarsely.

2.  Warm the 2 tablespoons olive oil in a wide skillet over medium heat. Add the garlic and pepper flakes, then the cooked broccoli rabe with 1/2 cup or so of the reserved water so that there will be plentiful juice. Cook until it’s sufficiently tender and hot. Taste for salt.

3.  Toast the bread, spread with tapenade and lay the cheese on top. Set the bread on plates, then smother it with the greens, including a spoonful of the juices. Shave a little more cheese over the top and serve.

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