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Burrata Cheese with Broccoli Rabe and Toasted Crostini

Serves 4


  • 2 balls burrata cheese, cut in half lengthwise
  • 1 bunch broccoli rabe, chopped bite-size
  • 4 cloves garlic, sliced
  • 4 slices baguette, toasted
  • extra virgin olive oil as needed
  • salt and pepper to taste


  1. Bring salted water to a boil in a medium-size saucepot. Blanch the broccoli rabe about one minute and shock in ice water. When cool, remove from ice water and reserve.
  2. In a large sauté pan, heat olive oil and garlic until golden brown. Add broccoli rabe and season to taste.
    To serve: Place broccoli rabe in center of the plate and top with toasted crostini. Place burrata on top of the crostini and drizzle with extra virgin olive oil.

Hudson Valley Restaurant Week is back this April 8-21!