Photo of Broccoli Stem and Pecorino Crostini by WW

Broccoli Stem and Pecorino Crostini

Points® value
Total Time
40 min
25 min
15 min
What a smart, tasty way to use up broccoli stems. Add some red pepper flakes if you like a little heat.


French baguette bread

8 oz, (225 g) cut on angle into 24 0.80-cm (1/3-in)

Cooking spray

4 spray(s)


1 pound(s), (450 g) bad spots trimmed (from 2 heads broccoli)

Extra virgin olive oil

2 tbsp(s), (30 ml)


2 clove(s), large

Fresh lemon juice

1 tsp(s), (5 ml)

Kosher salt

½ tsp(s), (2 ml)

Black pepper

¼ pinch(es), (1 ml) coarsely ground

Red pepper flakes

1 pinch(es)

Peppermint leaves

4 tsp(s), (20 ml) finely chopped fresh

Romano cheese

60 gm, (1/4 cup) finely grated


  1. Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.
  2. Arrange bread slices on prepared pan; coat with cooking spray. Bake until just crisp, 12-15 minutes; set aside.
  3. While bread cooks, chop broccoli stalk into very small pieces (or pulse in food processor).
  4. Heat oil in a 30-cm (12-inch)nonstick skillet over medium-high heat. Add broccoli stalk; cook, stirring occasionally, until beginning to turn golden, 3 minutes. Add minced garlic; sauté until just fragrant. Add lemon juice, salt, pepper and red pepper flakes; stir in mint.
  5. Divide broccoli mixture over crostini (a scant Tbsp per each one); sprinkle with cheese.
  6. Serving size: 2 crostini