Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.
Step 2
While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.
Step 3
Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.
Ingredient Note
Step 4
Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don’t need to be peeled.
Serving & menu idea
Step 5
For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).
