Photo of Broccoli Stalk & Pecorino Crostini by WW

Broccoli Stalk & Pecorino Crostini

Total Time
40 min
25 min
15 min
Chefs often talk about sustainable nose-to-tail cooking, meaning that nothing should be wasted and every part of an ingredient creatively enlisted into dishes. Consider this recipe the vegetable kingdom version of that philosophy. This crostini a smart and tasty way to use up often discarded broccoli stems. Use it as a template for so many other crostini spins. Try this with cauliflower or Romanesco, broccolini or broccoli rabe stems, and even the stalks removed from sturdy greens like kale, chard, or collards before cooking. One bite of this crostini and you'll recognize the treasures to be found in what you've often relegated to the compost pile. While that might be sustainable, it's nowhere near as tasty.


French 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


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(es)

Peppermint leaves

4 tsp, finely chopped

Grated Pecorino Romano cheese

¼ cup(s), finely grated


  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