Tasty crostini with broccoli cream and anchovies in oil, a quick appetizer to make, great for both dinners with friends and festive occasions. The cream is made in minutes, with blanched broccoli tops, almonds, and Parmesan… then you just need to spread it on the crostini and add the anchovy fillets. Try this recipe, it’s very simple but truly delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Seasonality: Fall, Winter, and Spring
- Energy 126.63 (Kcal)
- Carbohydrates 18.19 (g) of which sugars 4.49 (g)
- Proteins 7.66 (g)
- Fat 2.99 (g) of which saturated 0.50 (g)of which unsaturated 1.98 (g)
- Fibers 1.33 (g)
- Sodium 401.46 (mg)
Indicative values for a portion of 32 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 slices whole grain bread (or rustic bread)
- 1 broccoli
- 3 tbsps almonds
- 8 fillets anchovies in oil
- 1 clove garlic (optional)
- Grated Grana Padano (to taste)
- extra virgin olive oil
- salt
- pepper (or chili)
Tools
- Pot
- Colander
- Mixer
- Pan or griddle
- Bowl
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Preparation
Clean the broccoli by separating the florets and washing them in cold water.
Boil them in salted boiling water for 5 minutes, drain, and let them cool slightly.
Place the broccoli florets in a mixer, add the almonds, a bit of grated Parmesan (about half a tablespoon), a clove of garlic (if you like), and blend for a few seconds.
Pour a drizzle of oil, adjust the salt, and continue blending until you obtain a creamy mixture (1). If necessary, you can add a tablespoon of the broccoli cooking water.
Drain the anchovies from the excess oil and divide the fillets in half.
Using a round cutter, cut small discs from the bread slices. Lightly grease a non-stick pan and toast the bread on both sides (2), just a few seconds will suffice.
Now assemble the crostini by spreading the broccoli cream and the anchovy fillets on the bread. If desired, you can add a pinch of pepper or chili and a drizzle of oil.
Crostini with broccoli cream and anchovies are ready, place them on a tray and serve as a tasty appetizer.
Tips and Notes
You can make small crostini as I did, ideal for aperitifs, or larger bruschettas, great for a rustic dinner.
You can use whole grain bread, sandwich bread, rustic bread, to your taste.
You can prepare the broccoli cream in advance and store it in the fridge in a closed container.
You can enrich the crostini with sun-dried tomatoes or feta cheese.
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