Bruschetta with Broccoli Cream

Name: Bruschetta with Broccoli Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Broccoli stalks and leaves 5.3 oz; Walnut kernels 0.6 cup; Pecorino cheese to grate 1.4 oz; Garlic (optional) 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Bread 8 slices; Sun-dried tomatoes in oil to taste; Anchovies in oil to taste

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587.9

Calories per serving

Energy Kcal 587.9
Carbohydrates g 65.7
of which sugars g 12.9
Protein g 17
Fats g 28.5
of which saturated fat g 5.2
Fiber g 10.4
Cholesterol mg 8
Sodium mg 569

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

So here's the thing, bruschetta with broccoli cream is really something special. A fantastic twist on the classic bruschetta, this dish uses every part of the broccoli—stems, leaves, you name it—to whip up a super creamy, flavorful spread. In Italy, they're really embracing these eco-friendly ideas. People are getting creative with ingredients that might usually get tossed. And you know what? The result is a bright green, tender pesto that's way way better than you'd expect.

Spread that broccoli cream over some crispy toasted bread, and it’s hard to believe it comes from veggie parts that usually end up in the trash. I mean, the creamy broccoli topping has a fresh taste, packed with tons of flavor from the stems—not just the florets. Pretty much a game changer.

Imagine this creamy broccoli topping as a party starter or a quick snack when you're craving something different. Plus, it's a great example of zero waste cooking, gaining popularity across Italy. This broccoli cream also doubles as a delicious sauce for pasta, which is great, showing off its versatility beyond just being a broccoli cream appetizer. The spread has a nice moist feel and brings a touch of tangy flavor, especially with a little cheese or lemon.

Look, unlike the usual tomato-based bruschetta, this version has a more earthy, veggie-forward taste. It feels healthy yet rich and satisfying. With the broccoli spread for bruschetta, you've got a snack that’s easy, tasty and environmentally friendly. It’s a dish that leaves you feeling good about using every part of the vegetable, turning potential waste into something really really amazing. Plus, it’s a nod to the modern, eco-conscious culinary trends seen throughout Italy today. Whether you love traditional Italian recipes or trying new flavors, this dish has something for everyone, proving that sustainable cooking can be both delicious and impactful. Seriously good.

INGREDIENTS

587.9

Calories per serving

Broccoli stalks 5.3 oz (150 g) - and leaves

Walnut kernels 0.6 cup (70 g)

Pecorino cheese 1.4 oz (40 g) - to grate

Garlic 1 clove - (optional)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Bread 8 slices

To garnish: Sun-dried tomatoes in oil to taste; Anchovies in oil to taste

Preparation

How to prepare Bruschetta with Broccoli Cream

To make the broccoli cream bruschetta, first peel the broccoli stalk with a peeler to remove the tougher outer part 1, then chop it roughly 2. Also chop the leaves into pieces, if present. Steam the stalks and leaves for 10 minutes 3.

Transfer everything to a blender and add the peeled garlic clove 4, grated Pecorino cheese 5, and walnut kernels 6.

Blend for a few seconds, then add the oil gradually 7 and continue blending until you reach a creamy and smooth consistency 8. Adjust the broccoli cream with salt and pepper. At this point, slice the bread, season with oil 9 and pepper, and toast in the hot oven for a few minutes.

Spread the broccoli cream on the toasted bread slices 10 and garnish as desired with sun-dried tomatoes 11 or anchovies. Your broccoli cream bruschetta is ready to be enjoyed 12!

Storage

The broccoli cream can be stored in the refrigerator for a couple of days, covered with plastic wrap.

You can also freeze it.

Tip

For this recipe, you can use either the broccoli stalks or leaves, or a mix of both!

If you prefer, you can replace the walnuts with cashews.

To use the broccoli cream as a pasta dressing, dilute it with a bit of cooking water until you reach the ideal consistency.

If you're looking for other simple and tasty ideas for making vegetarian bruschetta, don't miss our recipe for Bruschetta with Broad Beans and Herbs!

ANTI-WASTE MANUAL

Anna Spinelli is a children's and young adult book editor at Piemme - Il Battello a Vapore (Mondadori Group). Graduated in Modern Literature, after a Master's in International Screenwriting and Production and a Roman interlude in the film industry, she settled in Milan to delve into publishing. Her sustainable soul leads her to discover new stories and work behind the scenes of books to help give new generations the tools to open up to the world and create culture. The book "The Anti-Waste Manual," created in collaboration with Too Good To Go, earned her the Nudge Global Impact Award 2022, which rewards projects with the greatest impact in the field of sustainability.

For the translation of some texts, artificial intelligence tools may have been used.