July 3, 2007

The Toast with the Most

Summer Side Dish Recipe

Four score and seven years ago, our forefathers had never heard of Giada, the Barefoot Contessa, or E.V.O.O. Lucky schmucks: Bringing their assigned side dishes to summer barbecues must have been a piece of cake.

Since times are more complicated, we asked Dinette chef/owner Melissa Nyffeler for help. She whipped up this easy-peasy, party-perfect recipe (a twist on her addictive crostini).

Broccoli Rabe Pesto Toast
(serves 8-10)

Pesto ingredients:
1 bunch broccoli rabe (about 11 oz.)
½ c. pine nuts
2 large cloves garlic, minced
1½-2 tsp. kosher salt
½ c. Parmesan cheese
1 c. good olive oil
juice of 1 lemon
pinch of chili flakes

You will also need:
1 loaf rustic country bread
1 garlic clove
2 lbs. heirloom tomatoes
1½-2 tsp. sea salt

1. Bring medium pot of water to a boil.
2. Trim broccoli rabe about two inches from stems and boil until crisp-tender (about one minute).
3. Immediately place broccoli rabe in ice water. Once cool, squeeze out water and drain on paper towel.
4. Chop broccoli rabe and place with the rest of the pesto ingredients in a food processor. Process until smooth.
5. Slice bread into one-inch-thick pieces, brush with olive oil, and grill until toasty. Rub with raw garlic clove (just a couple of strokes).
6. Spread pesto on bread (about 2 tbsp. per slice), then top with half-inch-thick slices of heirloom tomatoes.
7. Sprinkle tomatoes with sea salt.
8. Let freedom ring.

Ordering more your forte? Let Nyffeler do the dirty work at Dinette, 1514 East Olive Way (206-328-2282 or dinetteseattle.com).