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broccoli garlic butter bruschetta

Broccoli Garlic Butter Bruschetta

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Baking sheet
  • 1 Small saucepan
  • 1 large skillet
  • 1 Mixing bowl
  • 1 pastry brush
  • 1 Chef's knife
  • 1 Cutting board
  • 1 microplane or grater
  • 1 Spatula
  • 1 Tongs

Ingredients
  

  • 1 baguette medium loaf sliced 1/2-inch thick
  • 3 tablespoon olive oil extra-virgin
  • 3 cup broccoli florets small, finely chopped
  • 4 tablespoon unsalted butter divided, softened
  • 4 clove garlic minced
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest fine
  • 1/3 cup Parmesan cheese finely grated
  • 2 tablespoon fresh parsley finely chopped

Instructions
 

  • Preheat the oven to 400°F and arrange the baguette slices on a baking sheet.
  • Brush both sides of the baguette slices with 2 tablespoons of olive oil and toast in the oven for 6–8 minutes, flipping once, until golden and crisp.
  • While the bread toasts, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
  • Add the chopped broccoli to the skillet with 2 tablespoons water and sauté-steam for 3–4 minutes until bright green and just tender.
  • Reduce heat to medium-low, push broccoli to the sides, and melt 3 tablespoons of the butter in the center of the pan.
  • Stir in the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, then toss to coat the broccoli.
  • Season with kosher salt and black pepper, then remove from heat and stir in lemon juice and lemon zest.
  • In a small saucepan on low heat, melt the remaining 1 tablespoon butter and keep warm for brushing.
  • Rub the warm toasted baguette lightly with a cut clove of garlic if desired, then brush the tops with the melted butter.
  • Spoon the garlicky broccoli mixture evenly over each toast, pressing gently so it adheres.
  • Sprinkle with Parmesan and return the tray to the oven for 2–3 minutes to warm and lightly melt the cheese.
  • Remove, rest 5 minutes, then finish with chopped parsley and a pinch of extra salt if needed before serving.

Notes

For best texture, chop broccoli quite finely so it nests on the toasts without falling off; you can pulse florets in a food processor a few times if preferred. Stale-day baguette toasts more evenly and stays crisp longer, but avoid over-toasting or they’ll be too hard to bite. If making ahead, keep the toasted bread and broccoli topping separate, then assemble and warm just before serving. Add-ins like finely diced sun-dried tomatoes, toasted pine nuts, or a smear of ricotta on the toast before topping provide richness and contrast. Adjust garlic to taste, and balance the butter with enough lemon and salt so the flavors pop.
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