Roasted Broccoli Smørrebrød with Whipped Ricotta
A delicious open sandwich featuring creamy whipped ricotta cheese, tender roasted broccoli, sun-dried tomatoes and briny olives.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large slices rustic bread (such as sourdough, cut in half)
- 1 garlic clove (peeeled)
- Whipped ricotta (recipe follows)
- Roasted Broccoli with Olives and Sun-Dried Tomatoes (recipe follows)
- 12 ounces broccoli florets (cut into 1-inch pieces (about 6 cups))
- 2 tablespoons extra virgin olive oil
- Coarse salt and ¼ teaspoon red pepper flakes
- 3 tablespoons chopped good-quality olives (pitted (kalamata or a mix))
- 3 tablespoons chopped sun-dried tomatoes
- 1 teaspoon chopped fresh oregano
- 1 ½ cups whole-milk ricotta cheese
- 3 tablespoons extra-virgin olive oil
- Squeeze of fresh lemon juice
- Coarse salt to taste
Instructions
- 1
Roast the broccoli: Preheat the oven to 425 degrees. Toss broccoli on a rimmed baking sheet with the olive oil, salt and red pepper flakes. Roast until tender and browned in spots, about 18-20 minutes, tossing once halfway through. Toss warm broccoli with olives, sun-dried tomatoes and oregano. Season with additional salt to taste.
- 2
Meanwhile, whip the ricotta: Transfer ricotta cheese, olive oil and lemon juice to a food processor and whip until smooth, scraping down the sides of the bowl as necessary. Season to taste with coarse salt.
- 3
Make the smørrebrød: Toast the bread and rub each piece with the peeled garlic clove. Generously spread with whipped ricotta and top with roasted broccoli mixture. Serve.