Broccolini Cheddar Melt Recipes

BROCCOLINI-CHEDDAR MELTS

Steps:

• Preheat broiler. Steam broccolini until just tender, about 5 minutes. Transfer to paper towels and pat dry. Broil bread on baking sheet until lightly toasted, about 1 minute per side. Spread top side of each bread slice with mustard-flavored mayonnaise. Top each with onion slice, broccolini and cheese. Broil until cheese melts and browns, about 2 minutes.

ROASTED BROCCOLINI AND CHEDDAR

Steps:

• Preheat the oven to 400 degrees F.
• Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
• Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

BROCCOLINI CHEDDAR MELT

Steps:

• Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
• While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
• Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
• Ingredient Note
• Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don't need to be peeled.
• Serving & menu idea
• For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).

BROCCOLINI (OR BROCCOLI) CHEDDAR MELTS

Steps:

• Melt EVOO and butter in a large skillet over medium heat.
• Add onions and saute until soft.
• Add garlic and broccolini and saute until the broccolini is tender.
• Meanwhile mix equal parts of the mayo and mustard together adding extra of either to suit your personal tastes.
• Place each slice of bread on a baking sheet and spread some of the dijon mayo mixture on them.
• Top each with a portion of the broccolini and onion mixture.
• Top the broccolini with a slice of cheddar cheese (use more or less cheese to taste, I like it very cheesy).
• Place under a pre-heated broiler until the cheese is melted to your liking.
• Serve hot and enjoy.