Roasted Broccoli Smørrebrød with Whipped Ricotta

An open sandwich with ricotta cheese, broccoli and sun-dried tomatoes on a plate

A delicious open sandwich featuring creamy whipped ricotta cheese, tender roasted broccoli, sun-dried tomatoes and briny olives.  


For the Smørrebrød:

4 large slices rustic bread, such as sourdough, cut in half

1 garlic clove, peeeled

Whipped ricotta, recipe follows

Roasted Broccoli with Olives and Sun-Dried Tomatoes, recipe follows


For the Roasted Broccoli with Olives and Sun-Dried Tomatoes:

12 ounces broccoli florets, cut into 1-inch pieces (about 6 cups)

2 tablespoons extra virgin olive oil

Coarse salt and ¼ teaspoon red pepper flakes

3 tablespoons chopped good-quality olives, pitted (kalamata or a mix)

3 tablespoons chopped sun-dried tomatoes

1 teaspoon chopped fresh oregano 


For the Whipped Ricotta:

1 ½ cups whole-milk ricotta cheese

3 tablespoons extra-virgin olive oil

Squeeze of fresh lemon juice

Coarse salt to taste


  1. Meanwhile, whip the ricotta:  Transfer ricotta cheese, olive oil and lemon juice to a food processor and whip until smooth, scraping down the sides of the bowl as necessary.  Season to taste with coarse salt.

  2. Make the smørrebrød:  Toast the bread and rub each piece with the peeled garlic clove.  Generously spread with whipped ricotta and top with roasted broccoli mixture.  Serve.

Keywords: roasted, broccoli, sun-dried tomatoes, olives, ricotta, whipped ricotta, fancy toast, smørrebrød