Description
These savory broccoli melts feature tender, garlicky broccoli topped with sharp pecorino and gooey provolone on crispy toast. A quick, flavorful, and easy dish perfect for any occasion. #BroccoliMelt #QuickDinner #VegetarianRecipe #HealthyEating #EasyDinner #ComfortFood
Ingredients
Units
Scale
- 1 pound broccolini or regular broccoli
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- A few pinches red pepper flakes, to taste
- Finely grated zest, then juice, of 1/2 lemon
- Coarse salt, to taste
- 1/2 cup finely grated aged pecorino romano cheese
- 8 thin slices deli provolone
- 8 slices bread of your choice
Instructions
- If using broccolini, cut it into 2-inch segments. If using regular broccoli, peel the stems and cut into large chunks. Bring 1-inch puddle of salted water to a boil in a large sauté pan. Add broccoli, cover with a lid, and steam for 2 minutes. Drain well and pat dry on paper towels.
- Chop the broccoli into small bits (about 1/2-inch). Wipe sauté pan dry, heat olive oil over medium for 1 minute, then add garlic and pepper flakes. Cook for 1 minute until the garlic turns golden.
- Add broccoli and cook 1 to 2 minutes more. Season with salt. Transfer to a bowl and add lemon zest, juice, pecorino, and more salt and pepper flakes to taste.
- Preheat the broiler. Lightly toast the bread slices on both sides. Scoop broccoli mixture onto each slice and top with a slice of provolone. Broil until cheese has melted and started to blister. Serve immediately.
Notes
- Feel free to experiment with different bread options like sourdough or whole wheat for variety.
- For added flavor, sprinkle a little extra pecorino or a dash of hot sauce on top before broiling.
Nutrition
- Serving Size: 1 melt
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg