Roasted Broccoli Smørrebrød with Whipped Ricotta
A delicious open sandwich featuring creamy whipped ricotta cheese, tender roasted broccoli, sun-dried tomatoes and briny olives.
Servings: 4 sandwiches
Calories: 441kcal
Ingredients
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
Instructions
- 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.
Nutrition
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
