Broccoli Stalk and Pecorino Crostini

2
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
12
Difficulty
Easy
What a smart, tasty way to use up broccoli stems.

Ingredients

French baguette bread

8 oz, cut on angle into 24 1/3-in-thick slices

cooking spray

4 spray(s)

uncooked broccoli stalks

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

extra virgin olive oil

2 Tbsp

garlic clove(s)

2 large clove(s), minced

fresh lemon juice

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp, coarsely ground

red pepper flakes

1 pinch

mint leaves

4 tsp, finely chopped

grated Pecorino Romano cheese

¼ cup(s), finely grated

Instructions

  1. Preheat oven to 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 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 for each); sprinkle with cheese.
  6. Serving size: 2 crostini

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