Ingredients:
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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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