Broccoli Stalk & Pecorino Crostini
2
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
12
Difficulty
Easy
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.
Ingredients
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
Garlic
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
