Broccoli & Ricotta Tartines

CREATOR

Butter Be Tasty

CUISINE

American

SERVINGS

2 Servings

BROCCOLI & RICOTTA TARTINES

INGREDIENTS
  • 2 sandwich rolls
  • 1 lb. Broccoli
  • 2 cloves garlic
  • 1/2 cup part-skim ricotta cheese
  • 2 oz red sweet piquante peppers
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp red wine vinegar
  • 2 tbsp mayo
INSTRUCTIONS
  1. Preheat the oven to 450°F.
  2. Peel the garlic; roughly chop one clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste.
  3. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli.
  4. Halve the rolls.
  5. Roughly chop the peppers.
  6. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.
  7. Add the vinegar and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Add the chopped peppers; stir to combine. Season with salt and pepper to taste.
  8. In a bowl, combine the mayonnaise, ricotta, and garlic paste. Season with salt and pepper to taste.
  9. While the broccoli continues to cook, place the rolls on a sheet pan, cut side up. Evenly spread the ricotta-garlic mixture onto the cut sides of the rolls. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer the toasted rolls to a work surface.
  10.  Top with the cooked broccoli mixture.

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