recipeFrancesca Rangoni

Broccoli Bruschetta

recipeFrancesca Rangoni
Broccoli Bruschetta

Fantastic as an accompaniment to lentils, or with a runny poached egg on top for a quick supper.

Or serve on small pieces of toast as an antipasto just before the main meal, maybe with some tomato bruschetta as well.


·       250g Broccoli florets

·       2 cloves of garlic, chopped

·       Olive oil

·       Toast

·       Chilli oil (if you like it)


Cut the broccoli into florets that are about one centimetre chunks. You can use some of the stalk but I would discard most of the outer skin that can be tough or stringy.

Place the broccoli into boiling water and cook for a few minutes until tender when you stick a fork in. Drain and set aside.

Pour some oil into a frying pan (chilli oil if you like it hot) and add the chopped garlic.  Wait for the garlic to loose its whiteness, then add the broccoli and stir to coat with the oil. As it is cooking, with a fork, mash the florets a little to make it into lumpy paste. Add a pinch of salt to taste.

Meanwhile, toast a few slices of bread per person and place on a serving dish.

When the broccoli has softened completely, place on top of the toasted bread with all the juices of the pan and serve warm.