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Appetizers


Crostini:
1 baguette, cut into fifteen 1/4-inch slices
3 tablespoons olive oil
1/2 teaspoon kosher salt

Broccoli:
1 large or 2 small heads broccoli, cut into 1-inch florets (about 4 1/2 cups)
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 tablespoons freshly grated Parmesan

Topping:
1 cup whole-milk ricotta cheese
2 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons finely chopped smoked almonds

For the crostini: Preheat the oven to 450 degrees F.
Brush the baguette slices with the oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
For the broccoli: On the same rimmed baking sheet, toss together the broccoli, oil and salt. Spread evenly on the baking sheet and roast, flipping the broccoli halfway through, until browned in spots and crispy, about 15 minutes. Sprinkle with the Parmesan.
For the topping: Meanwhile, in a medium bowl, whisk together the ricotta, oil and salt.
To assemble, take a crostini and spread with a small amount of the cheese. Pile on a few pieces of broccoli and sprinkle with the chopped almonds.

Excellent