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.