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Recipe to Print-Puréed Broccoli and Roasted Garlic Canapés - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Puréed Broccoli and Roasted Garlic Canapés - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00