Broccoli Bruschetta

Summary

Yield4
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

Courtesy of Gingerbee