Charred Broccoli Crostini Recipes

CHARRED BROCCOLI

Steps:

• Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
• In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
• Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
• Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
• Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
• Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
• To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

CHARRED BROCCOLI RABE

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Place the broccoli rabe on a sheet of aluminum foil that is large enough to fold over and seal in the rabe. Drizzle the broccoli rabe with the olive oil and sprinkle with the salt and red pepper flakes. With your hands, toss gently to coat. Fold the foil over the broccoli rabe and crimp all sides to seal. Place the sealed packet on the grill and allow to steam for 8 minutes.
• Open the packet, being careful not to burn yourself with the steam that escapes. Using tongs, place the broccoli rabe directly on the grill. Cook on the first side until lightly charred in spots, about 2 minutes, then turn over and cook for an additional 2 minutes. Remove to a platter to serve.

ROASTED AND CHARRED BROCCOLI WITH PEANUTS

Steps:

• Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
• Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
• Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

CHARRED BROCCOLI BEEF

Steps:

• Season steak generously with kosher salt and black pepper on both sides. Sprinkle 1 tablespoon cornstarch lightly over both sides.
• Heat 2 tablespoons oil in a skillet over high heat. Sear steak halves until surface is browned and crusty, 3 to 4 minutes per side. Transfer steaks to a plate, reserving juices in the skillet. Let cool completely.
• Mix oyster sauce, sherry, soy sauce, and ketchup together in a bowl. Whisk in chicken broth and 1 1/2 teaspoon cornstarch.
• Place broccoli florets in a bowl. Drizzle 1 tablespoon oil and some of the reserved juices on top; toss to coat.
• Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil; spread broccoli florets on top, stem-side down.
• Roast broccoli florets in the preheated oven until charred, 10 to 12 minutes.
• Cut steak halves into 2 or 3 pieces with the grain. Slice each piece against the grain into 1/8-inch slices.
• Pour 2 teaspoons vegetable oil into the skillet used to brown the steak; heat over medium-high heat. Add 3 cloves minced garlic; let sizzle for just 30 seconds. Stir steak, broccoli, and oyster sauce mixture into the skillet. Cook and stir until steak is heated through, broccoli is barely tender, and sauce thickens slightly, 3 to 5 minutes.

CHARRED BROCCOLI CROSTINI

Steps:

• For the crostini: Preheat the oven to 450 degrees F.
• Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
• For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan.
• For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt.
• To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.