The best part about writing a cookbook is that I get to choose fun titles for recipes, titles like “Broccolini, Balsamic, Burrata Amen.” Because for me, cheese is a religious experience. I also think anything pizza-adjacent is of the gods, so you get why the title is fitting.
This is a recipe from my debut cookbook, Justine Cooks, and the book continues to be something I am so supremely proud of. You can find 110 flavor-packed vegetable forward recipes in the book, and it’s usually on sale online or at your favorite indie store. You can find all the best places to buy it here.
Table of contents
Ingredients you’ll need for this broccolini burrata toast
- 1/2 cup jarred roasted red peppers, packed in oil, drained
- 1 tablespoon water
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 8 ounces broccolini, bottom 2″ of stalks removed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 2 teaspoons balsamic vinegar
- 2 servings focaccia or ciabatta bread, split open horizontally
- 4 ounces burrata cheese
Why broccolini?
I love any type of green with this recipe, but broccolini has always been my favorite. First, we love a cruciferous vegetable in this house. Second, it caramelizes nicely with the balsamic vinegar in the oven.
I’ve used substitutes like kale, Swiss chard, cauliflower and standard broccoli before, but broccolini always stays my favorite. However, if you have another roast-able green on hand, feel free to try it out. This recipe is very forgiving and loves all types of vegetables!
Other ways to use this red pepper sauce
I always have a jar of roasted red peppers in my pantry. They are delicious and always show up in different recipes of mine. This red pepper sauce is simply that – blended red peppers with salt and pepper so that they turn into something smooth and delicious. You might have a bit of sauce left over with this recipe, depending on your affinity for sauces, so here are a few other ways to use it:
- Stir it into scrambled eggs for a delicious pop of flavor.
- Use it alongside any grilled vegetables.
- Mix it into aioli OR tahini for a fun new dip!
- Stir it into beans and roast them, then add it to a grain bowl.
- Drizzle it over any rice or grain bowl for another layer of flavor.
- Use it as a marinade for tofu, chicken or fish.
Watch the recipe here
Looking for similar recipes?
Broccolini Toast with Broccolini Sunflower Spread
Honey Burrata Toast with Lemon & Thyme
Broccolini Beans
And that’s it for this bonus recipe from my cookbook!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 1/2 cup jarred roasted red peppers, packed in oil, drained
- 1 tablespoon water
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 8 ounces broccolini, bottom 2″ of stalks removed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 2 teaspoons balsamic vinegar
- 2 servings focaccia or ciabatta bread, split open horizontally
- 4 ounces burrata cheese
Instructions
- Equally stagger two racks in the oven and preheat it to 425°F. Line two sheet pans with parchment paper.
- In a blender, combine 1/2 cup jarred roasted red peppers, 1 tablespoon of water, a pinch kosher salt, and a few cracks of black pepper and blend until fully smooth. Set the roasted pepper paste aside.
- Slice 8 ounces broccolini, with the bottom 2" of stalks removed, down the center, creating long, thin strips. I keep them in long strips for the look, but you could also cut them into bite-size pieces. Spread them out on one of the prepared sheet pans and toss with 1 tablespoon extra-virgin olive oil. Season with 1/4 teaspoon red pepper flakes and salt and black pepper to taste and mix.
- Roast the broccolini on the top rack of the oven for 8-10 minutes, until it is bright and green. Remove the broccolini from the oven, drizzle with 2 teaspoons of balsamic vinegar, and mix with tongs to coat.
- Set 2 slices of ciabatta or focaccia bread cut-side up on the second prepared sheet pan. Add the ciabatta to the top rack and move the broccolini to the lower rack. Bake both for 8-9 minutes, or until the broccolini is crisped and slightly charred and the bread is toasted.
- Remove the broccolini and ciabatta from the oven. Tear 4 ounces of burrata cheese into bite-sized pieces directly over the broccolini and mix together on the pan so the heat from the pan melts the burrata into the broccolini.
- Add a swipe of the roasted pepper sauce to each slice of bread and pile the broccolini mix on top. Drizzle with more sauce if you'd like, season with a few cracks of black pepper, and enjoy immediately.
Comments
This is one of my favs for Justine Cooks! It is simple but impressive and it’s my go to for hosting a low key lunch or brunch. My next endeavor is to host a “toast party” and make all of the toasts from the book.
This is SO good for an easy dinner! I added some shaved brussel sprouts in with the broccolini because I had it on hand and they were tasty 🙂
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