Like so many other Americans, I spent the day before 4th of July going to the grocery store to stock up on must-haves for grilling out tomorrow. Because there certainly isn’t going to be a holiday where I plan ahead and buy everything we need earlier than the day before 😉
Somehow I came home with a loaf of bread, English muffins, a French baguette, a ciabatta loaf, and a huge, round crusty sourdough. Apparently, carbs will be making a big appearance in our meals the next following weeks.
With that in mind, I tried out this new broccoli toast because I am determined to make sure none of this bread gets moldy before we get a chance to eat it. It was the biggest hit with everyone! Added bonus is it is such a straight forward recipe so it can easily be a weekday dinner. And we typically we have all the ingredients in our fridge. This will be going in our “make again” list.
- 1 head of broccoli
- 1 glug of olive oil
- 1 teaspoon minced garlic
- 1/2 cup Parmesan cheese
- sliced white bread
- provolone cheese
- salt and pepper to taste
- Cut broccoli into medium size pieces. Peel the steams so the harder skin is removed.
- Place 1 inch of water into a deeper pan with a dash of salt. Bring to a boil. Once boiling, add broccoli into the pan and place lid on. Let broccoli steam for 2 minutes.
- Drain broccoli and remove from the pan. Take paper towels to dry out the water from the broccoli as much as possible. Then cut the broccoli into smaller pieces.
- Ensure that the pan is dried. Then add the olive oil and heat. Toss in garlic and cook for 2 minutes or until the garlic is fragrant. Add in the broccoli and salt and pepper to taste. Cook for 3 minutes to well mix.
- Place broccoli mixture into a bowl. Combine in Parmesan cheese. Put aside.
- Line the bread on a greased baking pan. Butter one side of the bread. Place the oven onto boil. Then place bread into the oven to toast. Once lightly toasted, flip so the other side begins to toast. Once both sides are lightly toasted, remove from over.
- Add the broccoli mixture on each piece of toast. Layer a piece of provolone cheese on top. Put back into the oven on boil and cook until the cheese is melted-about 4 minutes.
Very slightly modified from Smitten Kitchen