Begin by roughly chopping the broccoli rabe florets and stems into bite-sized pieces.

Bring a large pot of water to a rolling boil and generously add salt.

Carefully add the chopped broccoli rabe to the boiling water and blanch it for 1 minute.

Immediately strain the broccoli rabe and plunge it into a bowl filled with ice water for 30 seconds.

Drain the broccoli rabe again and gently pat it dry.

In a skillet, heat olive oil and butter over medium heat, add garlic and red pepper flakes.

Once garlic is lightly golden, add the blanched broccoli rabe, season with salt and pepper, and sauté for about 2 minutes.

Preheat your oven to 400°F (200°C).

Slice the baguette diagonally into 1/4-inch pieces and lay them on a baking sheet.

Drizzle baguette with olive oil, sprinkle with salt, and bake for 6-8 minutes.

Top each toasted baguette slice with sautéed broccoli rabe, shave Pecorino cheese over the top, and garnish with sliced chilies.

Serve immediately on a beautiful platter.