Spring Green Bruschetta Recipe
Griddled garlicky bread with steamed broccoli spears and an anchovy, rosemary and chilli dressing.
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5mins
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10mins
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0mn
- Tenderstem Broccoli : 18 whole
- Country bread slice(s) : 6 whole
- Garlic clove(s) : 5 whole
- Anchovies in oil : 100 g
- Rosemary sprig(s) : 6 whole
- Basil : 0.25 bunch
- Maille Dijon mustard : 1 tbsp
- Red wine vinegar : 15 ml
- Red chilli(s) : 0.5 whole
- Flaked almonds : 25 g
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1. FOR THE DRESSING
Pre heat the oven to 190.
Place the flaked almonds in a tray, then cook in the oven for about 8 min, or until golden brown. Reserve these for sprinkling, later.
Peel the garlic, pick the leaves from the basil and rosemary. De seed and finely dice the chilli. Reserve 2 of the garlic cloves for rubbing onto the griddled bread. Place the remaining garlic, herbs, anchovies, mustard, vinegar and olive oil in an electric mini chopper or food processor and blend until smooth. Fold in the chopped chilli. -
2. FOR THE BROCCOLI AND BRUSCHETTA
Place the broccoli in a steamer and cook for between 5 and 7 minutes until just cooked. Meanwhile, slice the bread to a medium thickness, brush with olive oil then place on a hot grill pan and toast until some charring occurs. Do this on both sides, then rub with the remaining garlic cloves.
When the broccoli is cooked, remove from the steamer and place in a colander, allow to dry for a minute or so, before placing in a bowl and dressing, liberally with the anchovy dressing.
To serve: Place the griddled bread in a plate then top with the dressed broccoli. Finally, sprinkle with the toasted almonds.
«Use slightly stale good sourdough or baguette for best results»
