Broccoli, Olive and Anchovy Bruschetta

Preparation time: 10 min
Cooking time: 20-25 min
Recipe for 4 persons

• 600 g (1⅓ lb) broccoli
• 2 tomatoes
• 1 clove of garlic
• The juice of 1/2 lemon
• 8 anchovy fillets in oil
• 12 black olives
• 8 slices of country bread
• 4 tablespoons extra virgin olive oil
• Coarse salt
• Fine salt
• Pepper

Preparation

Cut the stem of the broccoli. Place the broccoli in 2.5 l (10½ cups) of boiling water with the coarse salt. Cook uncovered for 12 min. (the broccoli should be tender). Drain for 10 minutes in a sieve. Place the broccoli in a blender and add the olive oil. Blend until you obtain a smooth, beautiful green cream. Add a few drops of lemon juice, a bit of salt and pepper and set aside. Remove the seeds from half of a tomato and cut it into small pieces. Cut the olives around the pits into small chunks and dice the anchovies. Toast the slices of country-style bread. Rub the bread slices with the peeled clove of garlic, then with the remaining half tomato. Sprinkle with salt and pepper. Spread the broccoli cream onto the bread. Top with the anchovy cubes, olives and tomatoes. Serve as an aperitif with a chilled white wine.
For a more sophisticated version: replace the toasted bread with small pieces of pre-cooked puff/flaky pastry that are garnished with the broccoli purée. In this version, do not rub the pastry with garlic or tomatoes. If you want a heartier dish, you can add slices of dried beef to the bruschetta or serve them raw, on the side, with a few pickles.

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