Roasted Broccoli Rabe, Sweet Potato & Ricotta Crostini

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: An idea for making your workplace even more fun -- and a new method for cooking broccoli rabe.

Are you looking for tips to make your workplace more enjoyable? Or even just bearable? Or just more super fun than it already is? (That’s my workplace!!!!!!!!!!!!! Sure it is!!!!!!!!!!)

Then I suggest instituting Friday cocktail hour. This is not terribly hard. All you do is stash away a few bottles of booze and wine for the appropriate time, keep ice at the ready, and lay out some snacks with all of it around 5 PM -- and watch your colleagues become instantly more fun.

Next time we do this in my office, I will be making Roasted Broccoli Rabe, Sweet Potato & Ricotta Crostini.

This is the first time I have ever roasted broccoli rabe and I have to say it was exciting, especially the part about not drying it totally after its wash, because I am lazy like that. Of course you will begin your sweet potatoes at the same time. Yes you can leave out the chili if you so choose, but I do not choose.

This is divine at any temperature but is best warm. 

Serve with wine, and conversation that does not have to do with the yield curve.

Roasted Broccoli Rabe, Sweet Potato & Ricotta Crostini by EmilyC

Makes 8 crostini

1 bunch broccoli rabe -- thick, tough lower ends of stalks removed (often requires cutting off a good 3 inches or so)
1 large or 2 small sweet potatoes, cut into small cubes
1/2 cup olive oil, plus additional for roasting vegetables
Kosher salt & freshly ground black pepper
2 leafy sprigs of rosemary (each about 6-inches long)
1/2 teaspoon red pepper flakes, or to taste
4 large garlic cloves, peeled and smashed
1/2 to 3/4 cup whole milk ricotta
8 thin slices of good crusty bread

See the full recipe (and save and print it) here.

Photo by James Ransom