Roasted Broccoli Crostini
serves 2-4
Recipe from cookthink
High heat gives surprisingly complex flavor to broccoli, but keep an eye on it as it browns so that it does not burn. Roasted broccoli is naturally at home sitting atop toasted garlicky bread -- and a great side for soup.
ingredients
1 1/2 pounds broccoli, cut into large florets
3 tablespoons olive oil
6-8 thick slices good-quality bread
1 clove garlic, peeled and halved
timer
prep: 10 minutes
total: 35 minutes
tools
peeler
roasting pan
tongs
instructions
1. Preheat the oven to 500F and put the rack in the middle position. Cut the broccoli into large florets. Cut off and discard the tough bottom part of the broccoli's main stem. Peel the remaining stems and slice them crosswise into thick coins.
2. Spread the broccoli onto a roasting pan and toss it with 1 tablespoon of the olive oil. Season it generously with salt and freshly ground black pepper.
3. Put the broccoli in the oven and roast it, turning the pieces once or twice, until they're tender and brown in spots, 20-25 minutes.
4. Meanwhile, toast the bread under a hot broiler until crusty but still a little soft in the center. Rub the garlic clove on the top side of each of the slices.
5. Divide the broccoli among the pieces of bread. Finish the crostini by drizzling with the remaining olive oil.
