Inspired to eat healthy but don’t want to labor through tasteless, off-green mush? This recipe, although featuring broccoli, is a winner in terms of flavor and maximizing health benefits. My mother was originally inspired to cook this dish after watching an episode of Giada De Laurentiis - although Giada’s ingredients and kitchen belong in a Renaissance mansion, her recipes are easily adaptable to normal cookware. The recipe below combines roasted broccoli (which brings out the sweetness inside the florets) and porous ricotta cheese – an unlikely but smashing duo.
Toasted Broccoli and Ricotta Bites
- Prep Time:5 mins
- Cook Time:25 mins
- Total Time:30 mins
- Servings:3
- Easy
- One bag broccoli florets
- One five-grain loaf
- Olive oil
- Pepper
- Ricotta cheese
- Walnuts
- Garlic power
Ingredients
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Step 1
Toss broccoli florets in olive oil, pepper, and garlic powder.
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Step 2
Line baking sheet with aluminum foil and spread florets evenly on top. Roast at 375° for 25 minutes.
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Step 3
Cover thinly sliced five grain seed bread in olive oil and toast until golden.
#SpoonTip: you can toast the bread in the oven or use a toaster (which is much faster!)
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Step 4
Time to assemble! Remove toasted bread and spread a thin layer of ricotta cheese on top. Place caramelized broccoli florets and walnuts on pillow of ricotta.
#SpoonTip: you can also roast the walnuts at 375° for two minutes for additional flavor. Their nutty, earthy aroma pairs well with the crispy broccoli flavor.
Mackenzie Patel
Eating these appetizers is like biting into a crunchy, creamy backyard garden. Surprisingly, the broccoli morphs into a sweetened morsel that has the same crispy consistency as a French fry. Paired with walnuts and neutral ricotta, the roasted qualities of the veggie blend perfectly with the toasted bread. For a less "broccoli-centric" recipe, try drizzling local honey over the toasted bread and ricotta base (no broccoli) – it instantly transforms from an appetizer into a dessert!
#SpoonTip: My mom turned this appetizer into a full meal by pairing it with a butter lettuce salad and kiwis!