BROCCOLI ON BRUSCHETTA
Broccoli is always wonderful steamed, with a little salt. If you’re feeling a little adventurous, you could try this–it would taste great with diced kohlrabi in it, too.
1 pound broccoli florets (or however much you have)
1 tablespoon olive oil
2 large garlic cloves, one minced, one cut in half lengthwise
several pinches red pepper flakes
1 tablespoon chopped oregano
red wine vinegar
4 slices hearty bread
1/4 pound fresh mozzarella, thinly sliced (I suspect cheddar would do fine as well!)
1. Thickly peel the broccoli stems. If longer than a few inches, coarsely chop them.
2. Bring a large pot of water to a boil. Add salt, then the broccoli. Cook until tender, about 5 minutes, then scoop into a colander to drain. Reserve 1 cup of the cooking water.
3. Warm the tablespoon of oil in a skillet. Add the broccoli along with a 1/2 cup of the reserved cooking water, the minced garlic, pepper flakes and oregano. Turn with tongs to mix in the garlic, then lower the heat. Make sure there’s ample liquid in the pan. Taste for salt, then season with a few drops of good, strong vinegar.
4. Preheat the broiler. Toast the bread, then rub it with the halved garlic clove. Immediately lay the cheese over the top, then broil just until it begins to droop or bubble a little. Transfer the toasts to plates, then cover them with broccoli and its juices. Add a few drops of olive oil to each, as well as any remaining pan juices.