Cheesy Broccoli Toast

AuthorLauren TimmermanCategoryDifficultyIntermediate

This cheesy toast is a delicious side to any soup or stew. Or amaze your guests and use this toast as a yummy appetizer for your summer night BBQs. 

Adding cauliflower or broccoli is a great way to sneak in some additional vegetables to your diet- especially if you're a picky eater!

Yields8 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients
 1 head of broccoli or cauliflower
 ¼ cup olive oil
 ¼ tsp red pepper flakes
 kosher salt
 freshly ground black pepper
 8 oz whole-milk ricotta
 4 oz Gruyere cheese, grated
 ¼ tsp ground nutmeg
 6 slices sourdough bread
 freshly grated Parmesan, for topping
 finely chopped parsley
 sweet paprika, for topping

Directions
1

Heat the oven to 400° F. Cut the cauliflower or broccoli into 1/2-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.

2

Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a toaster, toast the bread until golden.

3

When cauliflower or broccoli is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375° F.

4

Arrange the toasts on the lined sheet pan. Stir the cauliflower or broccoli into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)

5

Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.

Nutrition Facts per serving: Calories 225, Total Fat 14g, Cholesterol 23mg, Sodium 185 mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugar 3g, Protein 8g

*Adapted from Julia Moskin of NYT Cooking

Ingredients

Ingredients
 1 head of broccoli or cauliflower
 ¼ cup olive oil
 ¼ tsp red pepper flakes
 kosher salt
 freshly ground black pepper
 8 oz whole-milk ricotta
 4 oz Gruyere cheese, grated
 ¼ tsp ground nutmeg
 6 slices sourdough bread
 freshly grated Parmesan, for topping
 finely chopped parsley
 sweet paprika, for topping

Directions

Directions
1

Heat the oven to 400° F. Cut the cauliflower or broccoli into 1/2-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.

2

Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a toaster, toast the bread until golden.

3

When cauliflower or broccoli is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375° F.

4

Arrange the toasts on the lined sheet pan. Stir the cauliflower or broccoli into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)

5

Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.

Cheesy Broccoli Toast
{"cart_token":"","hash":"","cart_data":""}