Broccoli crostino
Ready to impress your guests? These vegan broccoli crostini are not only vibrant and beautiful but packed full of flavour and they make the best appetizer for your next dinner party!
Recipe
Makes enough broccoli pesto for a whole crowd (20 people)
Ingredients
1 large head of broccoli
4 leaves of cavolo nero or 1 cup of fresh spinach
50 gr of vegan parmesan, my fav brand here
2 tbs of toasted pine nuts
1 bulb of garlic, slow roasted in the oven wrapped tin foil and olive oil for 60 minutes on 150°C
200 ml of olive oil
salt and pepper to taste
sourdough bread, to serve
broccolini / bimi for garnish
chili flakes for garnish
Instructions
Start by blanching the broccoli and cavolo nero/spinach in boiling, salted water.
Drain and rinse with cold water.
In a blender add the blanched broccoli, cavolo nero/spinach, parmesan, pine nuts and olive oil.
Squeeze out the soft garlic cloves from the roasted bulb and add that too.
Blend until creamy and vibrant green. Add more or less olive oil if needed.
Taste and season with salt and pepper.
Slice the bread and toast it.
Stir fry the broccolini in a pan with olive oil, salt and chili until tender.
Spread the broccoli pesto on top of the toasted bread slices and garnish with the broccolini, pepper, chili flakes and pine nuts.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
