Broccoli Toasts With Melty Provolone Recipe (2024)

In my experience, blanching the broccoli is unnecessary before sauteing it in oil. Leaving that step out will save a pot and make life easier and get dinner on the table faster. Alternatively, if you want to blanch first, put it in the microwave with a tablespoon of water; time will vary depending on the power of your microwave.

My husband and I learned to make a very similar bruschetta in an Abruzzo cooking class. We use one additional step which is traditionally used for bruschetti there: rub a piece of raw garlic across the toasted bread before adding the broccoli mixture. We also top with grated parmesan or pecorino cheese. Delicious and easy.

this is really nice on a baked potato, too

Having just made this I must highly recommend a sour dough country loaf. Also more garlic. Excellent and flexible recipe.

I often blanche and sauté in the same pan- putting the broccoli florets in a sauté pan with a little water and olive oil( plus salt). I keep It covered until the broccoli starts to soften then take the lid off to evaporate the water and start the sautéing . Throw in the garlic, flakes,etc. when the water is mostly gone

Microwave broccoli instead of blanching; rub toast with raw garlic before adding broccoli mixture; top with grated parmesan and pecorino. Also nice on a baked potato.

I substituted artichoke hearts for anchovies. Even the kids loved it!

Made according to instructions and from all the reviews couldn’t wait. Dry, tasteless and total disappointment. This goes in the ONA file...oh never again. Had a friend who did make them and she added onions and chick broth and more anchovy’s. She said they were delicious. Recipe definitely needs some work.

This versatile recipe reminds me of recipes from the classic Enchanted Broccoli Forest by Mollie Katzen, but the photo doesn’t show the deep green that “velvety” broccoli takes on. Rather, the bright green broccoli looks crisp-tender - barely cooked! Having married into a Neapolitan family, I now appreciate long-cooked vegetables for their deep, comforting flavor despite the unphotogenic appearance. Colu, thank you for your authenticity!

This is delicious. I have also made it with leftover steamed broccoli--beyond blanched--and it's great.

These are ok . Flavor nice. But Kinda dry and a bit dull.

Didn’t have any provolone so I used a good cheddar. I took the suggestion from others and microwaved the broccoli. And it got raves from the family!

I have made this as written, but have also substituted 1-2 tins of sardines instead of anchovies. This makes it a little more substantial without any extra effort. Sardines are a little less salty and fishy, however, so I will add a little extra salt and a splash of fish sauce. I intend to throw in other veggies in the future like mushrooms or zucchini. Such a yummy, easy weeknight dinner that is infinitely customizable!

Great lunch to make with leftover broccoli - just don’t leave it on so long after simmering anchovies and garlic. Divine!

I enjoyed this recipe as written! It inspired me to experiment and I made an asparagus version. Roasted the asparagus with olive oil, salt, pepper, garlic powder. Drizzled with lemon juice after. Then topped on toasted sourdough with provolone and Parmesan. Yum!

This versatile recipe reminds me of recipes from the classic Enchanted Broccoli Forest by Mollie Katzen, but the photo doesn’t show the deep green that “velvety” broccoli takes on. Rather, the bright green broccoli looks crisp-tender - barely cooked! Having married into a Neapolitan family, I now appreciate long-cooked vegetables for their deep, comforting flavor despite the unphotogenic appearance. Colu, thank you for your authenticity!

This is really good, even without the toasts. As Barbara suggested, no need to blanch, just chop the stems a bit smaller. I used 2 anchovies and Aleppo pepper. And instead of 2 T water, ended up with 4 or 5 T chicken stock, and finished with the lid on the last few minutes. The stock disappeared and the broccoli is wonderful, as a side, or on toasts.

Pro tip- place a layer of grated cheese directly on the toast AND another sprinkled on the top. Yum.

Did as others suggested and upped the anchovies and garlic a bit. Also used havarti in place of provolone since my grocer does not carry sharp provolone. Added Parmesan, pecorino, and a combination of both to some slices - pecorino was the winner. Changes/subs aside, recipe came out great!

Love love love this. Add two runny eggs and it is an easy dinner to throw on. I made a lot of broccoli and refrigerated the leftovers to have this for dinner several nights.

I did not blanch the broccoli, just added a little water to the pan and covered it until the broccoli was done to our taste, then cooked the water off. I also used anchovy paste, and it came out very good.

Mmm...I thought this was delicious! Sautéed both the florets and stems and also disregarded the first step. Used a dense sprouted seed spelt rye bread cut in 1/4" slices and toasted it until quite crispy in the broiler. Used the anchovies, a heaping 1/4 teaspoon of chile flakes + Maldon salt + black pepper and about 1/2 teaspoon of lemon zest. Couldn't find sharp Provolone so I used an interested creamy cows milk cheese with some bite called Wavreumont. I'll make this again!

If you put the cheese directly on the bread after toasting it, it will melt well and also help the broccoli 'stick' to the bread a little. Extra cheese on top doesn't hurt!

Just made this and it was absolutely delicious as written!

Ah, Bush '41's favorite. He's spirit calls to me and says the broccoli should be al dente.