For the Roasted Broccoli with Olives and Sun-Dried Tomatoes:
Roast the broccoli: Preheat the oven to 425 degrees. Toss broccoli on a rimmed baking sheet with the olive oil, salt and red pepper flakes. Roast until tender and browned in spots, about 18-20 minutes, tossing once halfway through. Toss warm broccoli with olives, sun-dried tomatoes and oregano. Season with additional 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.
Calories: 441kcal | Carbohydrates: 25g | Protein: 16g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 354mg | Potassium: 545mg | Fiber: 4g | Sugar: 5g | Vitamin A: 997IU | Vitamin C: 78mg | Calcium: 285mg | Iron: 3mg