Broccoli Rabe Crostini with Crotonese and Black Pepper-Oregano Oil

• 1/2 pound broccoli rabe, rinsed and dried
• 4 cloves garlic, sliced paper thin
• 4 tablespoons extra virgin olive oil plus 1/2 cup
• 4 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons freshly ground black pepper
• 1/4 cup fresh oregano leaves
• 12 slices Italian country-style bread
• 1/2 pound Crotonese cheese or other semi-soft sheeps milk cheese

1. Bring 6 quarts water to boil.
2. Set up an ice bath with 4 cups water and 4 cups ice in a large mixing bowl.
3. Submerge broccoli rabe in boiling water and cook 3 minutes until bright green and fork tender.
4. Remove from boiling water and plunge into ice bath and allow to cool (about 5 minutes).
5. Remove rabe from ice bath and drain well.
6. Remove florets and cut remaining stalks into 1/2-inch pieces.
7. Place in mixing bowl and add garlic, 4 tablespoons extra virgin olive oil, red wine vinegar and crumbled dried oregano.
8. Season with salt and pepper and set aside.
9. In a blender, mix 2 tablespoons black pepper, fresh oregano and a half cup extra virgin olive oil until smooth and dark green.
10. When ready to serve guests, toast bread on both sides over the grill.
11. Spoon 2 tablespoons broccoli rabe over each piece of bread and drizzle with 1/2 teaspoon black pepper-oregano oil.
12. Shave a piece of crotonese over with a peeler and serve still warm.

broccoli rabe, garlic, extra virgin olive oil, red wine vinegar, oregano, salt, freshly ground black pepper, fresh oregano, bread, crotonese cheese

Taken from www.foodnetwork.com/recipes/mario-batali/broccoli-rabe-crostini-with-crotonese-and-black-pepper-oregano-oil-recipe.html (may not work)