Preparation: 10 Minutes
Cooking: 30 Minutes
Ingredients
1 head of broccoli, cut into small florets
1 baguette, sliced into around 12 slices
1 garlic clove, minced
½ teaspoon red pepper flakes
1 ½ cups ricotta
1 tablespoon honey
2 tablespoons white wine vinegar
Olive oil
Method
Preheat oven to 180°C on fan bake. Place broccoli onto an oven tray and drizzle with a little olive oil
On a separate oven tray, place the sliced baguette and drizzle with a little more olive oil
Bake broccoli and bread for around 10-12 minutes or until golden (be careful not to burn the broccoli)
In a small bowl, mix the garlic, white wine vinegar, honey, and red pepper flakes
Once the baguette has cooled down, spread with ricotta, and add roasted broccoli. Top each toast with dressing and serve.
These toasts are perfect for an appetizer spread or as a side dish. They are loaded with broccoli rabe, spread with a layer of ricotta, and then drizzled with honey.
Broccoli, Ricotta & Honey Toast
Serves: 6 as a starter or lunch
Preparation: 10 Minutes
Cooking: 30 Minutes
Ingredients
1 head of broccoli, cut into small florets
1 baguette, sliced into around 12 slices
1 garlic clove, minced
½ teaspoon red pepper flakes
1 ½ cups ricotta
1 tablespoon honey
2 tablespoons white wine vinegar
Olive oil
Method
Preheat oven to 180°C on fan bake. Place broccoli onto an oven tray and drizzle with a little olive oil
On a separate oven tray, place the sliced baguette and drizzle with a little more olive oil
Bake broccoli and bread for around 10-12 minutes or until golden (be careful not to burn the broccoli)
In a small bowl, mix the garlic, white wine vinegar, honey, and red pepper flakes
Once the baguette has cooled down, spread with ricotta, and add roasted broccoli. Garnish the toast and serve.
