Broccoli Stalk & Pecorino Crostini

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.