8 oz. Brocccoli Rabe, trimmed, rinsed, and dried.

4 Garlic cloves,sliced paper-thin

1/4 cup extra-virgin Olive Oil

1/4 cup red wine Vinegar

1/2 teaspoon dried Oregano

Salt and Pepper

12 Slices Italian Peasant Bread

2 tablespoons Black Pepper-Oregano Oil

8 oz. Crotonese Cheese or other semi-soft sheep's milk cheese

Boil and cook the Rabe for 3 minutes until bright green and fork tender. Remove from the boiling water and plunge into a bowl with 4 cups of ice in a large mixing bowl. Allow it to cool for 5 minutes.

Drain the Broccolli Rabe well, remove the florets and cut the remaining stalks into 1/2 inch. pieces. Place the florets and chopped stalks in a miixng bowl and add the garlic. 1/4 cup of olive oil, the vinegar, and oregano. Season to taste with salt and pepper and set aside.

Preheat the grill or broiler.

Grill or toast the bread on both sides. Spoon 2 tablespoons Broccoli Rabe over each piece of bread and drizzle with 1/2 teaspoon of Black Peppar-Oregano oil. Shave a piece of Crotonese cheese over each with a vegatable peeler and serve warm.

Renaissance Food Editor's Review: Marone! That's brushetta!

[PRINTER FRIENDLY VERSION]