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Broccolini and Burrata Crostini

Servings: 4

Tender broccolini meets mellow, creamy burrata in this easy hors d’oeuvre.


  • 1 crusty baguette, sliced into 1/2-inch-thick slices
  • 2 Tbs. olive oil, more for the crostini and finishing
  • 2 garlic cloves, 1 thinly slivered
  • 1 8-oz. bunch of Broccolini or broccoli rabe, stems coarsely chopped and tips separated into florets
  • Pinch crushed red pepper flakes
  • 1/2 tsp. lemon zest
  • 1 Tbs. fresh lemon juice
  • Kosher salt
  • 2 8- to 9-oz. balls of burrata (store-bought or homemade)
  • Flaky sea salt
  • Freshly ground black pepper


  • Brush both sides of each baguette slice with olive oil, and grill or broil until toasted on both sides. Rub each slice lightly with a garlic clove.
  • In a large skillet over medium-high heat, cook the Broccolini with the olive oil, slivered garlic, and red pepper flakes, stirring frequently, 2 minutes. Lower the heat, add 1/4 cup of water, cover the pan, and cook until the Broccolini is tender, about 5 minutes. Remove from the heat, season with the lemon zest, and juice, and kosher salt to taste.
  • Arrange the baguette slices on a serving platter. Thickly slice the burrata. Spoon some Broccolini onto each slice of bread and top with the slices of burrata. Drizzle with olive oil and sprinkle with flaky salt and pepper.


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