I don’t have many problems in life, but not liking tomatoes is one I do have. I don’t mind them once they are cooked, but raw tomatoes have a taste that I found absolutely abhorrent. I do give them a go from time to time to see if my tastebuds have changed, but there hasn’t been any joy so far. On the other hand, I really like concept of bruschetta – what could here be about grilled bread and tasty, salty fresh toppings that you wouldn’t love? So when it comes to enjoying this Italian treat, I need to release myself from the shackles of traditional tomato toppings get creative!
On this particular night, this dish started with a broccoli craving, probably due to not eating any vegetables for a couple of days. That’s terrible I know, but sometimes things get away from you in the silly season. This snowballed into the idea for broccoli bruschetta and didn’t exactly end up as the epitome of healthy dishes, but at least I tried? It sure was delicious anyway – it was also super simple, so give it a go yourself and find out.
Note: I used the thermomix to prepare a few of the elements in this dish, but you could easily do it without by investing a bit more time in chopping.
- 10 broccoli florets
- 3 tbsp of pesto
- Approx 10 mushrooms
- 40g of butter
- 1/2 cup of walnuts
- 10-15 olives (pitted)
- balsamic vinegar
- Oil the ciabatta on both sides, and place on a sandwich grill on a low to medium heat. Turn every 5 minutes or so until golden.
- While the bread is toasting, put the broccoli florets in the thermomix and chop 5 second speed 5, reverse. Alternatively, chop finely.
- Put broccoli in a dish, cover with water, and microwave for 2-3 minutes, depending on how you like your broccoli done.
- Heat the butter in a pan, cut the mushrooms into quarters and cook in butter until well browned.
- Chop the walnuts, and when the mushrooms are done remove them from the pan, and throw the walnuts in for about 30 seconds to lightly toast.
- Put the olives in the thermomix for 5 seconds on speed 5 to make a tapenade. Alternatively, chop olives up into small pieces.
- Drain the broccoli well, and mix together with pesto and walnuts.
- When the ciabatta is golden, take it off the grill and add a layer of the olive tapenade, a couple of mushrooms, and a layer of the broccoli mix
- Sprinkle some feta on top to taste, and splash a little balsamic over it all