Broccoli And Garlic Ricotta Toasts With Hot Honey Recipes

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BROCCOLI AND GARLIC-RICOTTA TOASTS WITH HOT HONEY



Broccoli and Garlic-Ricotta Toasts with Hot Honey image

Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.

Provided by Claire Saffitz

Categories     Bon Appétit     Appetizer     Hors D'Oeuvre     Broccoli     Bread     Ricotta     Garlic     Vegetarian     Honey

Yield 6 servings

Number Of Ingredients 10

1 baguette, sliced 1/2" thick on a diagonal (about 12 slices)
6 Tbsp. extra-virgin olive oil, divided
1 head of broccoli, stem peeled, stem and florets chopped into 1/2" pieces
1 head of garlic, cloves separated
1 Tbsp. honey
1 Tbsp. white wine vinegar
1/2 tsp. crushed red pepper flakes
1 1/2 cups fresh ricotta
Kosher salt
Freshly ground black pepper

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 400°F. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
  • Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15-20 minutes. Let cool slightly.
  • Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
  • As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
  • Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

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  • Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
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  • As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.

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