Broccoli Cheddar Bruschetta
Equipment
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Chef's knife
- 1 Cutting board
- 1 Medium saucepan
- 1 colander
- 1 Mixing bowl
- 1 Wooden spoon
- 1 pastry brush
- 1 microplane or grater
- 1 Oven or toaster oven
Ingredients
- 1 baguette medium, sliced 1/2-inch thick
- 2 cup broccoli florets finely chopped
- 1 tablespoon olive oil plus more for brushing
- 1 tablespoon unsalted butter
- 2 clove garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup sharp cheddar cheese finely shredded
- 1/4 cup Parmesan cheese finely grated
- 2 tablespoon mayonnaise
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest finely grated
- 2 tablespoon chives finely sliced
- 1 tablespoon parsley finely chopped
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Arrange baguette slices on the sheet and brush both sides lightly with olive oil.
- Toast the bread for 6–8 minutes, flipping once, until golden at the edges, then set aside.
- Bring a saucepan of salted water to a boil, add broccoli, and blanch for 1 minute until bright green.
- Drain broccoli in a colander and run under cold water, then pat very dry with towels.
- Heat olive oil and butter in the saucepan over medium heat, add garlic and red pepper flakes, and cook 30 seconds until fragrant.
- Add the dried broccoli, 1/4 teaspoon salt, and black pepper, and sauté 2–3 minutes to remove excess moisture.
- Transfer broccoli mixture to a bowl and cool 2 minutes, then stir in cheddar, Parmesan, mayonnaise, lemon juice, lemon zest, and half the chives and parsley.
- Taste and adjust with remaining 1/4 teaspoon salt if needed.
- Spoon a heaping tablespoon of topping onto each toast and return to the oven for 4–5 minutes until the cheese melts and bubbles.
- Rest 3 minutes, then sprinkle with remaining chives and parsley and serve warm.
Notes
For the best texture, chop the broccoli quite fine so it adheres to the toast and cooks quickly; drying it well after blanching prevents sogginess. You can swap in broccolini or frozen broccoli (thawed and well-drained), and adjust heat with more red pepper flakes. Grating the cheddar on the fine holes helps it melt evenly, while a touch of mayonnaise adds creaminess; replace with Greek yogurt for a lighter option. Use day-old bread for sturdier slices, and broil briefly at the end for extra browning if desired. These are best served warm, but you can toast the bread and prepare the topping up to a day ahead and assemble just before heating.
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