Broccoli melts from Smitten Kitchen

This fun recipe from Smitten Kitchen can be served as an appetizer or as a main meal. They are easy to make and can be customized for your palate!

Broccoli melts from Smitten Kitchen

We’ve started getting into a cooking funk recently. I’ve been feeling a bit uninspired for our weekly menu plans (mostly dinners) and seem to be making the same things over and over again. I don’t know how my mom did it – it seemed like she repeated dishes maybe twice a year, while I have to repeat them more often.

I finally started revisiting my vast collection of cookbooks and browsed through Smitten Kitchen Every Day. Although I’ve owned this book for a while, I haven’t made many recipes from it. My mind stopped when I saw this recipe for broccoli melts. Our family enjoys eating bread, and we also like cooked broccoli (not raw). I figured that we could try it out.

Broccoli melts from Smitten Kitchen

Thankfully, these toasts were easy to make. I used my toaster to toast the bread since I had somewhat of a fiasco the last time I used the broiler on the oven. I also used the regular oven to melt the cheese so that I didn’t end up with 8 pieces of charcoal.

Broccoli melts from Smitten Kitchen

The toasts were good, but I found that they broccoli still lacked flavor and would amp up the spices next time. I’d like use a special seasoning blend and potentially even add some sauteed mushrooms into the mix. This is a pretty versatile recipe, so you can essentially top your toasts with whatever it is that you want. Just make sure to top it off with some cheese. That part’s mandatory. 🙂

Husband’s rating: 3.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4 out of 5

Broccoli melts

This fun twist on toast can be eaten as a snack or as a main meal
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Savory
Servings: 8 toasts
Author: Eva Bakes

Ingredients

  • 1 large broccoli crown can use broccolini
  • salt to taste
  • 2 Tablespoons olive oil
  • ½ teaspoon garlic powder
  • pinch red pepper flakes
  • ½ cup Pecorino Romano cheese I used gruyere
  • 8 slices bread I used an Italian loaf bread
  • 8 slices provolone

Instructions

  • Cut the broccoli into small florets, making sure you discard the stems (alternatively, you can peel (and discard) the exterior of the stems and chop the remainder up into smaller pieces). If you are using broccolini, cut it into 2-inch pieces.
  • Add about 1 inch of water to a large saute pan. Add salt and bring to a boil over high heat.
  • Add the broccoli (or broccolini) and cover with a lid and let it cook for about 2 minutes. Turn the stove off and drain the broccoli well. Pat the broccoli dry with a paper towel and get out as much excess water as you can.
  • If you're using broccolini, chop it into smaller, bite-sized chunks (about ½ inch long). Set this aside briefly.
  • Turn the stove back on to medium, and add the olive oil. Add the broccoli, garlic powder, and the pepper flakes and cook for about 2 minutes. Add salt and pepper to taste.
  • Transfer the broccoli to a medium sized bowl. Toss with lemon juice if desired, and add the Pecorino, and additional salt and pepper if needed.
  • Turn the broiler of your oven on (my broiler has been acting up so I preheated by oven to 375℉). Arrange the bread on a baking sheet and toast both sides of the bread for about a minute on each side. Alternatively, you can use a toaster like I did to guarantee that your broiler won't misbehave!
  • Transfer a scoop of the broccoli mixture on top of one slice of toast. Then top it with the provolone. Repeat with the remaining pieces of bread. Place the toasts in the broiler until the cheese has melted (anywhere from 1-4 minutes). Because I didn't use my broiler, I baked it in my preheated oven for 3-5 minutes.
  • Remove the pan from the oven and serve.

Notes

Leftover toast should be stored, covered, in the refrigerator, and will last a few days.
Source: Smitten Kitchen Every Day by Deb Perelman

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