BROCCOLI TOASTS WITH MELTY PROVOLONE
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- 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.
- 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.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
LONG-COOKED BROCCOLI
If you're used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from "Chez Panisse Vegetables" (HarperCollins, 1996) might seem a little off. A whole hour of simmering with the lid on? Yes! The result is an incredibly sweet, tender, juicy and delicious vegetable with almost no hands-on work. Finish the dish with plenty of cheese and lemon zest, and an extra drizzle of olive oil, and eat it just the way it is, or break it up into some hot, just-cooked pasta for a bigger meal.
Provided by Tejal Rao
Categories vegetables, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
- Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.
- Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.
- Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese. Serve warm, or at room temperature.
BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
More about "broccoli toasts with melty provolone recipes"
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPE - PINTEREST
From pinterest.com
BROCCOLI RABE PROVOLONE MELTS RECIPE - THE …
From washingtonpost.com
A RECIPE FOR BROCCOLI TOASTS WITH MELTY PROVOLONE
From eeditionnytimes.pressreader.com
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPE - NYT COOKING
From cooking.stg.nytimes.com
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPE | RECIPE IN 2022
From pinterest.com
PROVOLONE RECIPES - NYT COOKING
From cooking.nytimes.com
BEST BROCCOLI RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CHEESY BROCCOLI TOAST - CANADA'S FOOD GUIDE
From food-guide.canada.ca
BROCCOLI TOASTS WITH MELTY PROVOLONE - INSPICED.CO
From inspiced.co
BROCCOLI WITH CRISPY CHEESE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPES RECIPE
From recipert.com
BEST BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPES
From alicerecipes.com
BROCCOLI MELTS RECIPE | BON APPéTIT
From bonappetit.com
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPE - PINTEREST
From pinterest.com
BROCCOLI TOASTS WITH MELTY PROVOLONE | DC_DAVE | COPY ME THAT
From copymethat.com
HOW TO MAKE CHEESY BROCCOLI TOAST - YOUTUBE
From youtube.com
BEEF, BROCCOLI RABE, AND PROVOLONE PANINI RECIPE - DELISH
From delish.com
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPE - PINTEREST
From pinterest.com
BROCCOLI TOASTS WITH MELTY PROVOLONE RECIPE - PINTEREST
From pinterest.com.au
BROCCOLI MELTS – SMITTEN KITCHEN
From smittenkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love