Broccoli Toasts With Melty Provolone Food

BROCCOLI TOASTS WITH MELTY PROVOLONE

Steps:

• Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
• Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
• While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

FLAMING BROILED PROVOLONE WITH PARSLEY TOAST

Steps:

• Preheat oven to 350F.
• Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley.
• Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!

BROCCOLI MELTS

Steps:

• If using broccolini, cut it into 2-inch segments. If using regular broccoli, peel the stems with a vegetable peeler first so that they cook evenly, then cut the rest into large chunks.
• Pour about a 1-inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli and cover with a lid; let boil/steam for 2 minutes. Drain well and pat dry on paper towels, wringing out as much extra liquid as possible. Chop into small (roughly 1/2-inch) bits.
• Wipe the saute pan dry and heat over medium. Add the olive oil and let it heat for a full minute. Add the garlic and pepper flakes, cooking until the garlic is just beginning to turn golden, about 1 minute. Add the broccoli and cook 1 to 2 minutes more, seasoning with salt. Transfer the mixture to a bowl and add the lemon zest and juice, Pecorino and more salt and pepper flakes to taste.
• Preheat the broiler. Arrange the slices of bread on a baking sheet and lightly toast on both sides. Scoop the broccoli mixture onto each slice of bread, lay a slice of provolone over it and run under the broiler until the cheese has melted and begun to blister. Eat. Repeat. Don't forget to share, or at least hide the evidence if you decide not to.

BROCCOLI SOUP WITH CHEESE TOASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
• Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.

PROVOLONE TOASTS

Steps:

• Preheat broiler.
• Cut provolone to fit bread slices and set aside.
• Toast bread (without cheese) on a large baking sheet 4 inches from heat until golden, 30 seconds to 1 minute. Turn bread over and arrange provolone on top. Broil until cheese is melted, 1 to 2 minutes.

PROVOLONE AND BROCCOLI ALFREDO

Steps:

• Begin by cooking the pasta according to package directions (please note, if you plan on adding penne to the sauce, you might want to cook the penne just under the suggested cooking time, as it will continue to cook and absorbe some of the sauce once added).
• In a non-stick pan sauté the broccoli in a little butter until the broccoli is tender crisp.
• In a medium non-stick saucepan, over a low flame melt butter and stir in flour.
• Add cream and milk, turn up the heat and cook, stirring constantly, until mixture comes to a boil and thickens slightly.
• Stir in Parmesan, Provolone, Mrs Dash Tomato, Basil& Garlic Seasonings and stir until cheese is melted and the sauce is throughly heated and creamy smooth.
• Now, you can do one of two things.
• You can add the broccoli to the sauce, toss to coat and serve over hot cooked penne or you can add the broccoli and the penne to the sauce, toss to coat (my choice) then serve while still steaming.
• Either way, enjoy your meal!

BROCCOLI AND PROVOLONE QUICHE

Steps:

• Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside.
• Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
• Add in the broccoli and cook for 1 minute more.
• Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
• In a big bowl, whisk the eggs until light; stir in the half-and-half.
• Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
• Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
• Serve warm or at room temperature, cut into wedges.