Tartines with Cauliflower Hummus and Rapini

When I was walking around the farmer's market this past weekend, I knew I had a head of cauliflower and was going to make cauliflower "hummus" spread, as posted earlier today. I wanted to be able to use the spread, in a different and new way.

When we walked by the herb stand, she had these amazing bunches of rapini, and I thought, yes. Rapini would not only taste lovely but look lovely on toasts. An aha moment. From there it just came together in a snap in my brain. French Rye bread, the cauliflower spread, shallots cooked in a bit of red wine and lightly sautéed rapini with parsley All together a great combo of flavors.

Rapini can easily be replaced with another light green, or with broccolini, since it's really the baby version. Broccoli rabe works great too. Just change the cooking time to the veg, or add in some quick steaming to the broccolini before a light sauté, so it cooks through. 

Note on the ingredients, I splurged on a really good red-wine vinegar last time I was at the market, and find it makes all the difference. I actually got a bottle of the "good old stuff" as well because sometimes you don't need a special ingredient (like in cole-slaw), but I find tons of uses for a nice cabernet-sauvignon variety that really shines when added to something like this tartine.


Tartines with Cauliflower Hummus and Rapini

makes four toasts


INGREDIENTS

  • 1/4 cup cauliflower hummus
  • 2 slices french rye bread
  • 2 shallots
  • 1 tbs red wine vinegar
  • 1 tbs olive oil
  • 20ish parsley leaves
  • 1 cup chopped fresh rapini

INSTRUCTIONS

Cut your bread in half, and toast to make four toasts. Chop the shallot and the rapini and place in a saute pan on med-low heat with a little olive oil. Cook low and slow. About half way done, add the red-wine vinegar to the shallots and the parsley to the rapini. Let the vinegar cook down and the shallots become completely soft. Sprinkle with salt and pepper.

To assemble place a good heaping tablespoon of cauliflower hummus onto each toast, next the shallots, and then rapini.