What does it sound like on your car ride home from a party or wedding? The conversation for us centers around one thing…the food. I remember leaving a wedding years ago & gushing over an appetizer that was served. I remember trying to figure out exactly what was in it, the flavors were so good. I know I didn’t capture it 100% accurately, but man oh man is the flavor on point regardless of accuracy. Whether you choose to serve this at a party or simply enjoy as a nice lunch or dinner for yourself. All options work!
Roasted Broccoli & Kale Ricotta Toast
Ingredients
- 2 cups broccoli florets
- 1 cup curly kale leaves
- 1 sourdough baguette or loaf of bread
- 2-3 whole cloves garlic, skin on
- 1 cup vegan ricotta cheese
- 1 tbsp olive oil
- 1/2 lemon optional
Sweet & Spicy Drizzle
- 2 tbsp agave syrup
- 2 tbsp white wine vinegar
- 1 tsp red chili flakes
- 1 tsp water optional to thin if needed
Instructions
- Preheat oven to 400°. Line two baking trays with parchment paper.
- Slice bread into desired sizes. Option: drizzle with olive oil. Arrange on one of the trays. Set aside.
- Prepare the broccoli by slicing into small florets. Tear the kale leaves into bite size pieces. Place both on the other baking tray. Add the whole garlic cloves, skin on. Add the olive oil & toss well.
- Place both trays in the oven. Cook the bread for 10 minutes until it starts to brown. Remove & set aside. Cook the vegetables for 30 minutes total, tossing vegetables halfway through. Remove from oven & let cool for a few minutes.
- Pop the garlic cloves out of their skins. Take a clove & gently rub it on each slice of bread to kiss each piece with garlic flavor.
- Assemble the toast. Spread a bit of ricotta cheese on each slice then top with the roasted veggies.
- In a small microwave save bowl, add the sweet & spicy drizzle ingredients. Heat for 1 minute. Give it a stir. Drizzle over each slice of bread. Optional: Give a squeeze of lemon over the assembled toast slices.