Do you ever find yourself looking in your fridge to see what you have available to make for dinner? It happens pretty often in my home. Especially since the COVID-19 pandemic as I am trying to limit the visits to the grocery store. So, this week I had a small broccoli crown in my fridge and decided to make vegan broccoli crostini.
It is amazing how wonderful this simple recipe is. The secret is actually in the paste that goes on the bread under the broccoli florets. It is packed with fresh parsley, garlic, and capers, which give such a flavor punch to these beautiful crostini.
I learned how to make crostini in culinary school. Crostini is simply toasted bread, usually made from a baguette, with a fancy topping. I was truly amazed at how easily we could make gourmet dishes by just adding unique toppings to the toasted bread.
Bread:
You can either make the french bread yourself or buy a good artisan baguette at a local bakery. We were so fortunate that while we lived in New York City, we had a French bakery right around the corner, and their bread was simply tremendous. Since coming home to New England, I have had to hunt for great baguettes, so I often make my own. It can be a time-consuming process, but so worth the effort. I often bake several baguettes at once and then have them in the freezer for when I want to make crostini.
Today, I am making a vegan broccoli crostini, so I wanted the broccoli to look green and fresh. The best way to accomplish this is by parboiling the broccoli. It’s simple, you put the broccoli in boiling water for just a couple of minutes and then cool them off in cold water. This brings out that lush green color in the vegetable. They will be heated again as you bake them, so don’t worry about getting the broccoli cold, but it will still retain its beautiful color.
I often serve crostini as an appetizer, side dish, or a quick lunch. It’s easy to make, look beautiful, and taste phenomenal. Check out my other recipes for crostini.
PrintBroccoli Crostini
It is amazing how wonderful this simple recipe is. The secret is actually in the paste that goes on the bread under the broccoli florets. It is packed with fresh parsley, garlic, and capers, which give such a flavor punch to these beautiful crostini.
- Yield: 8–10 Crostini 1x
Ingredients
- 1 cup fresh parsley
- 3 large garlic cloves
- 3–4 tablespoons capers, drained
- 1/8 teaspoon crushed red pepper
- 3 tablespoons olive oil
- 1 small broccoli crown
- salt to taste
-
8-10 slices of French baguette
Instructions
Start by parboiling the broccoli. Bring a pot of water to a boil, plunge the broccoli into the water and cook for 3 minutes, remove from stove, and immediately drain and rinse with cold water. Set aside.
In a food processor (or with a mortar & pestle), blend the following ingredients: parsley, garlic, capers, and crushed red pepper. Next add the oil slowly, a little at a time to make a paste. Be sure to scrape the sides so everything gets blended.
Slice the baguette diagonally. Brush the bread slices with a little olive oil on each side before toasting in the oven at 350 for 5 minutes, then turn the bread slices, and toast for another 5 minutes on the other side. This step can be skipped if you are short of time.
Spray the broccoli florets with a little bit of oil before assembling. Sprinkle with salt, crushed red pepper, and minced parsley, if desired. Be sure to cut the broccoli into bite-size pieces.
Now we are ready to assemble the crostini. Spread a generous amount of paste on each slice. Top with a couple of bite-size broccoli forests. Sprinkle with crushed red pepper and a pinch of salt, if desired. Place on a baking sheet tray.
Bake at 350 F for 10-15 minutes. Serve warm.