Spicy broccolini & taleggio toasties
am always looking for new ways with veggies.
I love this dish that is in my Vegetable of the Day cookbook. The original recipe uses broccoli rabe, which I LOVE but my family prefers broccolini.
In this recipe you use half the broccolini to make a quick broccolini and walnut pesto and the other half to top the bruschetta. You will have leftover pesto - it’s terrific on eggs, sandwiches and with pasta.
Taleggio is a semi-soft Italian cheese. It’s also a very delicious but stinky cheese. So if you prefer, you can use burrata, gruyere, brie or goat cheese.
XO, km
THE DISH:
Spicy broccolini & taleggio toasties | serves 4-6
THE STUFF:
8 slices ciabatta or Italian bread, 1/2-inch thick
EVOO
2 cloves garlic, divided
2 bunches broccolini, bottoms trimmed
Kosher S+P
1/3 cup walnuts, toasted
Zest of 1 lemon
1/3 cup grated Parmesan cheese
1/8 tsp red pepper flakes
1/2 lb Taleggio cheese, sliced
THE HOW-TO:
Preheat oven to broil. Brush both sides of bread slices with EVOO and run under the broiler until golden on both sides. Cut one of the glove cloves in half and run one side of the toasted bread. Set aside.
Bring a large pot of salted water to a boil. Add the broccolini and cook until tender, about 4 minutes. Drain and set aside.
In a food processor put half of the broccolini, 1 clove garlic, 1 teaspoon salt, 1/4 teaspoon pepper, walnuts and lemon zest. Pulse until finely chopped. With the motor running, and scraping down the sides of the bowl as needed, slowly add 1/2 cup EVOO. Then add the Parmesan cheese. Taste and adjust with more EVOO, S+P as needed. Set aside.
In a frying pan, warm 1 tablespoon EVOO over medium-high heat. Add the red pepper flakes and cook for 30 seconds. Add the remaining broccolini and cook, stirring often, until warmed through, about 2 minutes. Season with S+P.
Preheat the broiler. Top the toasted bread with the pesto and a slice or two of Taleggio. Place under the broiler just until the cheese melts. Transfer to a platter, top with sautéed broccolini and serve.