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Recipe Detail Page
Roasted Broccoli Ricotta Toasts
Spring 2021
Roasting frozen broccoli florets works amazingly well—particularly in this crostini appetizer. Just be sure to begin with florets that are still frozen. Ricotta with honey is a classic tangy-sweet combo and is exquisitely topped with lemony roasted broccoli and crunchy pistachios (or sub in hazelnuts, if desired). Fans of fiery chilli flakes: sprinkle with extra for added kick and colour.
Makes 24 pieces
1 baguette, cut diagonally in 24 1/2-inch (1-cm) thick slices
1 garlic clove, halved
1 pkg (500 g) frozen broccoli florets, about 8 cups (2 L)
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) finely grated lemon zest, divided
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) salt, plus more to taste
1/4 tsp (1 mL) chili flakes
1 1/2 cups (375 mL) whole-milk ricotta cheese
2 tbsp (30 mL) half & half cream
2 tbsp (30 mL) honey
4 tsp (20 mL) chopped fresh thyme
Freshly ground black pepper to taste
1/3 cup (80 mL) chopped salted dry-roasted pistachios
1. Preheat broiler to high.
2. Place baguette slices on a large rimmed baking sheet. Watching closely, broil 4 inches (10 cm) from heat, turning once until lightly browned, 2 to 4 minutes. When cool enough to handle, rub the top side of each piece with the cut sides of the garlic.
3. Adjust an oven rack to the lower third position and preheat to 450°F (232°C). Line the same baking sheet with parchment paper.
4. Toss frozen broccoli in a large bowl with olive oil, half of the lemon zest, the lemon juice, salt and chilli flakes. Spread out in a single layer on a prepared baking sheet. Roast, turning once until any liquid has evaporated and broccoli has golden edges, 28 to 32 minutes.
5. Meanwhile, combine ricotta, cream, honey and thyme. Season to taste with salt and pepper, and stir until smooth.
6. Spoon ricotta spread on toasts. Top with roasted broccoli. Toss pistachios with remaining lemon zest and sprinkle on top.
Makes 24 pieces
