Broccoli Rabe Crostini

• 16 1/3-thick slices from a 10-long Italian loaf
• 2 tablespoons plus 1/4 cup olive oil, divided
• Salt
• Freshly ground black pepper
• 3 garlic cloves, 1 halved, 2 thinly sliced
• 1 pound broccoli rabe, tough ends discarded, remainder chopped
• 1/8 teaspoon crushed red pepper flakes

1. Put bread, brushed with 2 tablespoons oil and seasoned with salt and pepper, on a baking sheet. Broil 2 minutes per side. Rub with cut garlic.
2. Cook broccoli rabe in boiling salted water until tender, 5 to 6 minutes. Drain well. Wipe pot.
3. Cook garlic and pepper flakes in remaining 1/4 cup oil over medium heat, stirring, 2 minutes. Add broccoli rabe, 3 tablespoons water, and salt and cook, covered, stirring occasionally, 2 minutes.
4. Spoon topping onto each toast.

italian, olive oil, salt, freshly ground black pepper, garlic, broccoli rabe, red pepper

Taken from www.epicurious.com/recipes/food/views/broccoli-rabe-crostini-51250240 (may not work)