1 baguette
1 clove garlic
1 bunch broccoli rabe, chopped very, very finely
coarse salt
freshly ground black pepper
4 oz. pancetta, diced finely
2 anchovy filets
2 cloves garlic
dried red pepper flakes
1/3 cup extra virgin olive oil
2 oz. pecorino romano cheese, shaved
Lemon oil for garnish
Preheat the oven to 400 degrees. Slice the bread 1/4 inch thick on the diagonal. Toast in the oven until lightly browned on both sides. Rub each piece no more than 4 times with the cut garlic and sprinkle lightly with salt.
Chop the garlic with the anchovy until very fine. Heat a large sauté pan over high heat. Add the diced pancetta and cook until crispy, stirring occasionally, about 5 minutes. Add the garlic and anchovy paste and cook 1 minute. Add the red pepper flakes, cook for 30 seconds and add the chopped broccoli rabe, cook for 3 or 4 minutes, until rabe softens. Season with salt and pepper to taste.
Spoon some of the moist broccoli rabe mixture onto each crostini.
Lay over the top thin slices of the Pecorino. Place in the oven for 2 or 3 minutes until cheese melts. Drizzle with lemon oil and serve immediately.
Makes 24
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