Broccoli Toasts Recipes

BROCCOLI TOASTS WITH MELTY PROVOLONE

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.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

BROCCOLI TOTS RECIPE BY TASTY

Steps:

• Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Blanch the broccoli in boiling water for about two minutes.
• Drain and finely chop the cooked broccoli.
• In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
• Preheat oven to 400°F (204°C).
• Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
• Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
• Enjoy!

BROCCOLI CHOWDER WITH CHEDDAR TOASTS

Steps:

• Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
• Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
• Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

BROCCOLI TOASTS

Steps:

• Trim the broccoli, reserving some of the stems.
• Bring a large saucepan of water to boiling.
• Add the broccoli and salt to taste.
• Cook until the broccoli is tender, about 10 minutes; drain well, reserving some of the water.
• Transfer the broccoli to a food processor.
• Add the garlic and process until chopped fine.
• With the motor running, add the oil through the tube and process until smooth and spreadable.
• Add a tablespoon or two of the broccoli water if the mixture is too thick.
• Season with salt and pepper to taste.
• Place a barbecue grill or broiler rack about 5 inches away from the heat source.
• Preheat the grill or broiler.
• Toast the bread on one side until golden brown, about 2 minutes.
• Turn the bread and toast the other side, about 2 minutes.
• Spread with the warm broccoli puree; serve immediately.

BROCCOLI-SPINACH SOUP WITH AVOCADO TOASTS

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
• Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
• Working in batches, puree soup in a blender until smooth.
• Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

BROCCOLI SOUP WITH CHEDDAR TOASTS

Steps:

• Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
• Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
• Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.

BROCCOLI TOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
• Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
• Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
• Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
• Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
• Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
• Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.