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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.