Broccoli Toasts With Melty Provolone
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1head of broccoli, about 1 pound, trimmed and cut into small florets
- 3tablespoons extra-virgin olive oil
- 4anchovy fillets, roughly chopped (optional)
- 2garlic cloves, finely chopped
- ½teaspoon red-pepper flakes
- ½teaspoon lemon zest
- Black pepper
- 6(¾-inch thick) slices of a 10-inch round peasant loaf
- 3ounces grated provolone, preferably extra-sharp
Nutritional analysis per serving (6 servings)
232 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 10 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- Step 2
Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
- Step 3
While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don’t burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don’t burn.) Remove from oven and serve slices whole or cut in half.
Private Notes
Comments
In my experience, blanching the broccoli is unnecessary before sauteing it in oil. Leaving that step out will save a pot and make life easier and get dinner on the table faster. Alternatively, if you want to blanch first, put it in the microwave with a tablespoon of water; time will vary depending on the power of your microwave.
My husband and I learned to make a very similar bruschetta in an Abruzzo cooking class. We use one additional step which is traditionally used for bruschetti there: rub a piece of raw garlic across the toasted bread before adding the broccoli mixture. We also top with grated parmesan or pecorino cheese. Delicious and easy.
this is really nice on a baked potato, too
I don’t that I can really say that I made this, as I had so many variations, but it’s the inspiration. Took the advice to remove the boiling step and just add a bit of water to the pan and cover to get the broccoli cooked through. Spread homemade peperoncini mustard, a bit of mayo, and Post Alley Pizza’s Hoagie Jazz (sort of a tapenade with Calabrian chilies, anchovies, and olives) on homemade focaccia. Topped with the garlicky broccoli, which I tossed with the provolone to get it all melty so it would stick together, added more provolone on top to broil then finished with pepperoni breadcrumbs from another NYT recipe. Spousal review: “No notes. Delicious.”
Combined a lot of notes here and it was delicious - added miso instead of anchovy, blanched and sauteed the broccoli (with aleppo flakes), lightly oiled the bread before toasting, rubbed with garlic and put the provolone underneath and on top of the broccoli (and a little parmigiano reggiano). Finished with a squeeze of the lemon over each toast.
These are ok . Flavor nice. But Kinda dry and a bit dull.
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