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
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.
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