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–+ servings

Broccolini Toast with Broccolini Sunflower Spread

This toast will remind you of pesto, but in the best way. This broccolini toast is packed with vibrant green flavor and texture. It's a hearty broccolini-based spread that's topped with lightly roasted broccolini heads, plus dots chili oil and a few thin slices of pecorino. Slather the broccolini spread on thick, because once you try it, you'll just want more.
Prep Time 15 minutes
Cook Time 20 minutes
35 minutes
Servings: 4 servings

Equipment

Ingredients

  • 3 cups broccolini, or 8 oz.
  • 1/2 cup raw sunflower seeds, hulled
  • 1/2 cup fresh basil leaves
  • 6 flat fillet anchovies
  • 1/2 cup spinach
  • 3 tbsp lemon juice, about 1 whole lemon's worth
  • 1/8 tsp kosher salt, plus more as needed
  • 3 tbsp olive oil, plus more as needed
  • 1 tsp Calabrian chili oil
  • 1/2 oz. pecorino romano, thinly sliced
  • 4 slices of your bread of choice, toasted

Instructions 

  1. Preheat the oven to 400°F.
  2. Cut just the tips of the broccolini heads off. Scatter them on a baking sheet. Cut the stems into 1" pieces and scatter them on a separate baking sheet. Drizzle the broccolini heads with a bit of olive oil and season with a pinch of salt. Toss to coat. Don't add anything to the broccolini stems.
  3. Add the broccolini heads to the top rack of your oven and the stems to the bottom. Roast the heads for 10 minutes or until slightly crisp, and roast the stems for 20 minutes or until they are cooked but not losing their color.
  4. While the broccolini is roasting, add the sunflower seeds to a heat-proof bowl or cup. Pour boiling water over them and let them sit for 5 minutes.
  5. Add the basil, anchovies, spinach, lemon juice, and 1/8 tsp of kosher salt to a food processor. When the sunflower seeds are softened, drain them and add them in as well. Process for an extended amount of time, about 2-3 minutes, drizzling in the olive oil gradually. Scrape down the sides and repeat until the mixture starts to become spreadable. If needed, you can add up to 1/4 cup of water to help the process.
  6. When the broccolini stems are out of the oven, let them cool to room temperature. Add them into the food processor and process until you form a thick spread. It won't be completely smooth, but the texture is still delicious. Taste and season with salt and lemon juice as needed.
  7. To serve, spread a generous helping of the broccolini spread on each slice of bread. Add the broccolini heads on top and dot with the chili oil. Top with the pecorino romano and eat immediately!