BROCCOLI RICOTTA TOASTS WITH HOT HONEY

broccoli for broccoli haters

I feel like you either love broccoli or hate it. I was in my twenties before I actually started enjoying it. Mostly because I had never had broccoli roasted.  Like many people, my knowledge of broccoli was limited to raw broccoli, steamed broccoli, or broccoli drenched in cheese. 

BROCCOLI LOVE

This recipe will make a broccoli lover out of anyone. It’s easy to prepare and can even make for a delicious and simple summertime dinner. It’s almost like pizza, but not as guilty of a pleasure, because, well you know – broccoli!

HONEY AND BROCCOLI, REALLY?

I agree that honey isn’t my first go-to when I think about a sauce for broccoli. However, this spicey version pairs perfectly with the ricotta cheese and roasted spears. You may want to leave a bowl out for extra drizzling. It’s that good!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BROCCOLI RICOTTA TOASTS WITH HOT HONEY

  • Author: Jennifer Richmond
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 48 1x

Description

Courtesy of Bon Appetit


Ingredients

Scale

1 baguette, sliced ½” thick on a diagonal (about 12 slices)

6 Tbsp. extra-virgin olive oil, divided

1 head of broccoli, stem peeled, stem and florets chopped into ½” pieces

1 head of garlic, cloves separated

Kosher salt

1 Tbsp. honey

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

1½ cups fresh ricotta

Freshly ground black pepper


Instructions

Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.

 

Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.

 

Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.

 

As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.

 

Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.


Shop The Post

Keep Reading

Related Posts

Super Nutty Tabbouleh with Avocado
Super Nutty Tabbouleh with Avocado

When it comes to some foods, I am a purist. Donuts should be glazed and pancakes should have maple syrup on them (not some silly fruit!) Tabbouleh...

GUACAMOLE SALAD
GUACAMOLE SALAD

This recipe is really just a fancy version of deconstructed guacamole with some additional ingredients. Bring on the Chips Yes, we call it a salad,...

MANGO JALAPENO SALSA
MANGO JALAPENO SALSA

If you think mango salsa might be a little too sweet, you would be wrong. The chili, onions and cilantro make this a sweet AND savory salsa. Throw...

Headshots of Jen and Liz

Hello from Jen & Liz!

We are thrilled you could join us. Have fun while you’re here and stay as late as you like. Our door is always open, and we are ready for another round.

Get to know us better

Search Recipes

Search Table Ideas

Search Everything Else

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

Pin It on Pinterest

Share This