This could be a really tasty and nourishing idea for a quick lunch! Ideal if you have leftover vegetables in the fridge. It is a complete meal and accessible to everyone. It can also be thought of as an appetizer bruschetta if served in smaller quantities. Let's see together how to make this bruschetta with broccoli, feta and walnuts.
I cooked the broccoli in a pan with a drizzle of oil and a clove of garlic. I added salt and pepper. Once tender, I turned off the heat and mashed them a little with a fork.
Separately, I toasted slices of bread brushed with a little extra virgin olive oil. Once nicely crispy, I laid on the broccoli, continuing to mash them a little to give a creamier effect.
I crumbled some feta and added chopped walnuts. I finished with a drizzle of oil and another good grind of pepper. For an even more toasted effect, you can put the bruschetta under the grill for two or three minutes.
A pan for cooking the broccoli
An oven tray to warm the bread
It can be stored in the fridge for a couple of days.. but ideally it should be eaten right away, to keep the bread crisp.
I used broccoli and feta.. but you can use the vegetables you prefer, especially if they are already in the fridge and need to be used up.. and the cheeses you prefer, including plant-based ones.
Italia, Calabria
| Energy (kcal) | 126.02 |
| Carbohydrates (g) | 14.16 |
| of which sugars (g) | 3.01 |
| Fat (g) | 5.24 |
| of which saturates (g) | 0.45 |
| Protein (g) | 4.78 |
| Fibre (g) | 3.42 |
| Salt (g) | 0.12 |
