- 1 bunch of broccoli rabe
- 2-3 cloves of garlic, finely minced
- 2 balls of burrata
- extra virgin olive oil
- sea salt and freshly ground black pepper
- red pepper flakes
- sliced prosciutto
- thick slices of crusty sourdough bread, like a baguette
Preheat the oven to 425 degrees F with the rack on the highest position. Toss the broccoli rabe in a couple glugs of olive oil. Add the garlic, a big pinch of salt, and freshly ground black pepper. Toss to coat and spread onto a baking sheet in one layer. Roast for 10-12 minutes until the edges brown and edges of the leaves start to crisp. Leave the oven on.
Slice sourdough into thick slices and brush with a little olive oil and toast both sides on a pan over high heat. Chop broccoli rabe into small pieces. Tear bruatta apart and place enough burrata to cover each toast. Place the toasts with the burrata on a baking sheet. Return to the oven (at 450 degrees with the rack on the highest level). Bake for about 3-5 minutes until the burrata starts to melt.
Remove and top with thinly sliced prosciutto and broccoli rabe. Season lightly with salt and pepper and red pepper flakes.