I was recently contacted by Tenderstem* who asked me if I would like to try my hand at creating a recipe using tenderstem broccoli - I love broccoli and I love getting creative in the kitchen, so of course I happily accepted! I wanted to create a simple, but delicious recipe that was easy to follow and recreate at home. If you try your hand at recreating any of my recipes, tag me on Twitter or Instagram - so I can have a nosy!
After a lot of brainstorming and endless lists, I finally settled on a broccoli bruschetta. Bruschetta is one of my favourites, whenever I dine out at an Italian restaurant it's always my go-to starter. Bruschetta is traditionally made with grilled bread topped with olive oil, garlic, sea salt, basil and tomatoes. I wanted to try something a bit different and put my own spin on it.
You will need:
Fresh rye bread
Bring a pan of water to the boil and allow the broccoli to gently boil away for about five minutes, or until cooked through but still al dente. While the broccoli is cooking, slice the mushrooms and add them to a bowl along with two teaspoons of mustard, mix until the mushrooms are evenly coated. Fry the mushrooms in a pan on a medium heat until soft. Once the mushrooms are cooked, set them aside and begin to wrap your broccoli spears with the slices of parma ham. Gently fry the wrapped spears in a pan until the parma ham begins to crisp. Toast the rye bread, and you're ready to assemble the bruschetta. Top the rye bread with the mushroom mix, add the parma ham wrapped broccoli on top and finish with a generous sprinkling of parmesan cheese.
The broccoli gives the dish a nice crunch, the crispy parma ham adds a lovely saltiness, combining that with the nuttiness from the parmesan and tang from the mustard - makes for a delicious and flavoursome combination.
I hope you enjoyed this 'Broccoli Bruschetta' recipe post. Will you be recreating my recipe? What's your favourite way to cook with broccoli?
I'd love to know, leave me a lovely comment below.
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*This post is in collaboration with Tenderstem. The above recipe is my own creation. All thoughts and opinions are my own - please see the contact/pr section of my blog for more information.