Bruschetta with Spicy Broccoli Rabe and Taleggio

Heat a ridged grill pan on the stove top over high heat. Brush both sides of the bread slices with oil. Grill the bread, turning once, until toasted and grill-marked, 2 to 3 minutes per side. Let cool. Cut a garlic clove in half lengthwise and then rub one side of the bread slices with the cut sides of the garlic halves.

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until tender, about 3 minutes. Drain, rinse under cold running water and drain well. Transfer the broccoli rabe to paper towels to drain.

In a food processor or blender, mince the remaining garlic clove with a few pinches of salt. Add half of the broccoli rabe, the walnuts and lemon zest and pulse until coarsely ground. Add the 1/2 cup (4 fl. oz./125 ml) oil and process until the mixture is finely chopped. Add the Parmesan and pulse just to combine. Season with salt and pepper.

In a fry pan over medium-high heat, warm the 1 Tbs. oil. Add the red pepper flakes and cook, stirring, for about 30 seconds. Add the remaining broccoli rabe and cook, stirring often, until warmed through, about 2 minutes. Season with salt and pepper.

Preheat the broiler. Top the garlic-rubbed side of each bread slice with a spoonful of the pureed broccoli rabe and a few slices of Taleggio. Transfer to a baking sheet and broil just until the cheese melts, about 2 minutes. Transfer to a platter, top each with warmed broccoli rabe and serve. Serves 4 to 6.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)