RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5210
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| Recipe Name: |
Puréed Broccoli and Roasted Garlic Canapés - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
16 Slices bread, baguette 1/2-inch thick
2.5 Cups broccoli 2 c florets, 1/2 c peeled stalks
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Directions:
Preheat oven to 350 degrees.
Combine garlic, oil, and red pepper in a small custard cup. Cover with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in a single layer on a baking sheet. Bake until lightly toasted, about 15 minutes. Set aside.
Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water; drain. Transfer to food processor. Add cannellini, lemon juice and oil-garlic mixture. Process until smooth. Season purée with salt and pepper. (Toasts and broccoli can be made up to 6 hours ahead. Store toasts in airtight container at room temperature. Cover and chill purée.)
Spread broccoli purée atop toasts. Transfer canapés to platter and serve. |
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| Nutrition per Serving: |
| Calories: |
171 |
Total Carbs: |
34.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.1 |
Protein: |
5.04 |
| Fiber: |
1.29 |
Sodium: |
234.62 |
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