Garlic Rapini Ricotta Toast

This Garlic Rapini Ricotta Toast is nutritious and flavourful. Nevertheless, if you’re new to Rapini or Ricotta, this 15-minute recipe is sure to inspire your next lunch or dinner. Finally, be sure to add the olive oil drizzle and balsamic glaze for a beautiful finishing touch. After all, they do say we eat with our eyes.

Before sautéing Rapini in garlic, you’ll need to blanch in boiling salted water for about six minutes or until tender. This can be done with kettle water and covered or on stove-top.

What is Rapini?

A common dark green leafy vegetable native to southern Italy and brought over to America by Italian immigrants. Rapini is also known as ‘broccoletti’ as it has buds that resemble broccoli. Rapini has long stalks, thin leaves and little flowerets. Interestingly, despite the similarities of Rapini to broccoli, rapini is actually in the turnip family.

Check out my Instagram Reel on How to Cut Rapini!

What is Ricotta?

A type of fresh, Italian cheese (translates to ‘re-cooked’) traditionally made from leftover whey, which is the liquid remaining after milk has been curdled and strained. Ricotta is a by-product of the manufacture of cheese. Generally, it is low in milk fat and has small cheese curds that are left behind in the whey. In half a cup of partly skimmed Ricotta, you’ll receive 14 grams of protein along with a third of your daily calcium.

Spreading Ricotta over toasted bread for our Garlic Rapini Ricotta Toast!

Nutrition of Rapini?

Rapini like other dark green leafy vegetables has folate, vitamin C and vitamin K. In only half a cup of cooked Rapini, you’ll receive 10% of your daily folic acid requirement, which promotes red blood cell production. Additionally, there’s 40% of your daily vitamin C, which the body utilizes as a powerful antioxidant for cancer prevention. In the same portion you’ll also receive an outstanding190%of your daily vitamin K requirement, which helps with the absorption of calcium and supports bone.

P.S. Check out my Reel of the finishing touches on this Garlic Rapini Ricotta Toast recipe!

• Serves: 1
• Prep Time: 10 minutes
• Cook Time: 7 minutes

Ingredients:

• 1 cup of Rapini, blanched
• ½ clove garlic, minced
• 1 tsp olive oil, extra for drizzle later
• 2-3 slices of your favourite bread, toasted (Sprouted grain bread, Gluten Free, etc. )
• ½ cup Ricotta cheese
• Sliced cherry tomatoes

Garnish: Balsamic Glaze and olive oil drizzle

Directions Garlic Rapini Ricotta Toast:

1. Bring a pot of salted water to a boil. Add sliced Rapini into water and submerge. Allow to cook for about 7 minutes. Remove from water and run under cold water to stop the cooking.
2. Heat a medium fry pan with oil. Add minced garlic to the warmed oil and move around to soften garlic, but careful not to burn. Next, toss in the blanched Rapini into the garlic and oil. Sprinkle with Kosher Salt and pepper. Stir to combine with garlic and oil. Set aside once cooked.
3. Then, top your toasted bread with ricotta cheese. Place pieces of Rapini on top.
4. Place sliced tomatoes both on the plate and on your Garlic Rapini Ricotta Toast.
5. Finish with a drizzle of olive oil and balsamic glaze.

Garlic Rapini Ricotta Toast

Yield: 1

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

This Garlic Rapini Ricotta Toast is so tasty and simple!

Print

Ingredients

• 1 cup of Rapini, blanched
• ½ clove garlic, mined
• 1 tsp olive oil, extra for drizzle later
• 2-3 slices of your favourite bread, toasted (Sprouted grain, gluten free, etc.)
• ½ cup Ricotta cheese
• Sliced cherry tomatoes
• Garnish: Balsamic Glaze and olive oil drizzle

Instructions

1. Bring a pot of salted water to a boil. Add sliced Rapini into water and submerge. Allow to cook for about 7 minutes. Remove from water and run under cold water to stop the cooking.
2. Heat a medium fry pan with oil. Add minced garlic to the warmed oil and move around to soften garlic, but careful not to burn. Next, toss in the blanched Rapini into the garlic and oil. Sprinkle with Kosher Salt and pepper. Stir to combine with garlic and oil. Set aside once cooked.
3. Then, top your toasted bread with ricotta cheese. Place pieces of Rapini on top.
4. Place sliced tomatoes both on the plate and on your Garlic Rapini Ricotta Toast.
5. Finish with a drizzle of olive oil and balsamic glaze.