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Broccoli Bruschetta

Summary

Yield
Source

http://www.recipezaar.com/20975

Prep Time20 minutes
Eatingpowerfood

Description

Every time I eat broccoli and enter it in my Cron-O-Meter nutrition software, I'm always impressed by the jump in both the vitamin and mineral meter at the bottom of the page. Broccoli is truly a power food. I'm lucky. I like the taste of it, but many don't. So I'm constantly nosing around for a better way to prepare King Broccoli.

Bruschetta is a mixture of tomatoes, garlic and herbs served on pieces of toasted Italian bread. This clever improvization on that theme basically uses broccoli instead of tomatoes. Although it adds quit a bit of fat to the broccoli and I always try not to grease up food just to make it taste better, this fat comes from mostly olive oil which has benefits of its own.

Broccoli bruschetta is a great appetizer. Spread it on bread or crackers and push your nutrition profile way into positive territory.

Ingredients

  • 1 lb broccoli, fresh or frozen
  • 1⁄3 c chopped onion
  • 1 clv garlic
  • 2 T extra virgin olive oil
  • 2 T grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Cook broccoli in boiling water, salted, for about 12 minutes or until tender and drain.
  2. In a small skillet cook onion, garlic and red pepper in hot oil until onion is cooked (10 minutes).
  3. In a food processor, combine broccoli, onion mixture and cheese; process until smooth.
  4. Season with salt to taste.
  5. Serve at room temperature, spread on Italian toasted bread rounds.
  6. Delicious!
  7. And good for you too!

Notes