Toasted rustic bread with sautéed turnip tops, sun-dried tomatoes, Taggiasca olives and Grana Padano shavings
Easy
4/6 per.
20 min
Ingredients:
8 slices of rustic farmhouse bread
500g turnip tops (cima di rapa)
100g Grana Padano
1 clove of garlic
50g sun-dried tomatoes in oil
50g Taggiasca olives
Extra virgin olive oil
Salt
Pepper
Preparation:
You should blanch the turnip tops in plenty of boiling water for 5–6 minutes, then drain and squeeze them well to remove excess moisture. You then fry a clove of garlic in a pan with a drizzle of extra virgin olive oil. Add the turnip tops and sauté for 10 minutes, stirring occasionally and adjusting the salt and pepper to your taste.
You arrange the bread slices on a baking tray lined with parchment paper, drizzling them with extra virgin olive oil and a dusting of grated Grana Padano. Grill the bread in the oven until the cheese has melted and turned golden brown.
You top each slice of bread with the sautéed turnip tops, Taggiasca olives, sun-dried tomatoes, and finish with shavings of Grana Padano. You serve the crostoni while they are still hot.
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