Broccoli melts

From Smitten Kitchen


1 lb. broccolini or regular broccoli (What’s BROCCOLINI??  Broccolini does not have as thick of a stem as broccoli and it’s flavor is a little spicer).  

Coarse salt to taste

2 tbsp olive oil

3 garlic cloves, minced

A few pinches of red pepper flakes

Finely grated zest and juice of ½ lemon

½ cup (65 grams) finely grated aged Pecorino Romano

8 slices bread of your choice

8 slices of provolone


  1. If you’re using broccolini, cut it into two-inch segments.  If you’re using regular broccoli, peel the stems with a vegetable peeler first, so that they cook evenly, and cut the rest into large chunks.
  2. Pour about a 1 inch puddle of salted water into a large saute pan and bring to a boil.  Add the broccoli, cover with a lid and let steam for 2 minutes.
  3. Drain the broccoli, and pat dry.  Chop into ½ in bits.
  4. Wipe the saute pan dry, and place over medium heat.  Add the olive oil, and heat it for a full minute. Add the garlic and pepper flakes and cook for a full minute, or until the garlic is just beginning to turn golden.
  5. Add the broccoli, and cook for 1 to 2 minutes more; season with salt.  
  6. Transfer the mixture to a bowl, and add the lemon zest and lemon juice, Pecorino, and more salt and pepper flakes.
  7. Heat the broiler.  Arrange the slices of bread on a tray, and lightly toast on both sides, about 1 minute each.  
  8. Scoop the broccoli mixture onto each slice of bread and lay a slice of provolone on top.
  9. Run the tray under the broiler until the cheese has melted and begun to blister, anywhere from 1 to 4 minutes.