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TOMATO

SERVES 6 · PHOTO BRUSCHETTA & CHEESE

3 large ripe tomatoes, such as Brandywine, beefsteak, or Jersey

2 tablespoons extra virgin olive oil

Maldon or other flaky sea salt

Cut the tomatoes in half. Rub the toasted bruschetta with the cut sides of the tomato halves, squeezing the tomatoes so that the bread absorbs the juice and is coated with the pulp and seeds. Drizzle with the olive oil, sprinkle with salt, and serve.

LARDO

SERVES 6 · PHOTO BRUSCHETTA & CHEESE

2 ounces lardo (cured fatback), preferably from Salumi Artisan Cured Meats (see Sources), chilled and very thinly sliced

Maldon or other flaky sea salt and coarsely ground black pepper

Arrange the slices of lardo on the bruschetta and sprinkle with salt and pepper.

BROCCOLI RABE

MAKES ABOUT 1½ CUPS

¼ cup extra virgin olive oil

5 garlic cloves, thinly sliced

8 ounces broccoli rabe, trimmed

Maldon or other flaky sea salt

½ teaspoon hot red pepper flakes

A 4-ounce chunk of ricotta salata for grating

Combine 2 tablespoons of the olive oil and the garlic in a large pot and cook, stirring, over medium-high heat until the garlic is fragrant, about 1 minute. Add the broccoli rabe and cook, stirring and tossing, until beginning to wilt, 2 to 3 minutes. Add ½ cup water, cover, reduce the heat to low, and cook, stirring occasionally, until the broccoli rabe is very soft, about 20 minutes. Drain if necessary, and transfer to a bowl.

Season the broccoli rabe with salt to taste and the red pepper flakes, and toss with the remaining 2 tablespoons oil. Serve warm or at room temperature. (The broccoli rabe can be refrigerated for up to 3 days; bring to room temperature before serving.)

Arrange the broccoli rabe on top of the bruschetta and grate some cheese over each one.

CECI

MAKES ABOUT 1¾ CUPS · PHOTO BRUSCHETTA & CHEESE

2 tablespoons extra virgin olive oil, plus extra for drizzling

½ large red onion, halved lengthwise and thinly sliced

Maldon or other flaky sea salt

Hot red pepper flakes

One 15-ounce can chickpeas, rinsed and drained

Heat the oil in a large pot over medium heat. Add the onion, season with salt and red pepper flakes, and cook, stirring occasionally, until the onion is beginning to soften, about 5 minutes. Add the chickpeas, reduce the heat to medium-low, and cook, stirring occasionally, for 5 minutes to blend the flavors. Season with additional salt and/or red pepper flakes if necessary and serve warm or at room temperature. (The chickpeas can be refrigerated for up to 3 days; bring to room temperature before serving.)

Divide the chickpeas among the bruschetta, mashing the chickpeas with a fork as you do so. Drizzle with olive oil and serve.

ONION RAGU

MAKES ABOUT 1 CUPS

¼ cup extra virgin olive oil

1 pound sweet onions, such as Vidalia or Walla Walla, or Bermuda onions, thinly sliced

5 garlic cloves, thinly sliced

Maldon or other flaky sea salt and coarsely ground black pepper

Combine the olive oil, onions, and garlic in a large pot, season with salt and pepper, and cook over medium heat, stirring occasionally, until the onions are beginning to soften, 5 to 7 minutes. Add 1/3 cup water, cover, reduce the heat to low, and cook, stirring occasionally, until the onions are very soft, 15 to 20 minutes. If necessary, increase the heat to high and cook uncovered, stirring occasionally, until most of the cooking liquid has evaporated.

Taste the onions and add additional salt and/or pepper if necessary. Remove from the heat and serve warm or at room temperature. (The onions can be refrigerated for up to 3 days; bring to room temperature before serving.)

LEEK RAGU

MAKES ABOUT 1 CUP

¼ cup extra virgin olive oil

5 garlic cloves, coarsely chopped

1 pound leeks, trimmed, halved lengthwise, cut into ½-inch-thick slices, and washed well

Maldon or other flaky sea salt and coarsely ground black pepper

Heat the oil in a large pot over medium heat. Add the garlic and cook, stirring, until soft, 1 to 2 minutes. Add the leeks, season with salt and pepper,