Our “Winter Bruschetta” is a take on NYC’s Union Square Cafe’s lunch menu “Broccoli Melt”. We use grilled Rosemary Bread with melted NY Cheddar in place of Union’s Ciabatta with Manchego. Either way… it’s an easy-to-make delicious lunch, supper or appetizer on a cold winter’s day.
To Make…
In our Lodge Cast Iron skillet over medium heat, drizzle some extra virgin olive oil and add a generous handful of thin slices of broccoli. Once the broccoli starts to tinge brown we push it aside to make room for extra thin Meyer Lemon slices. Top the lemon slices with scant pinches each of vanilla sugar and red pepper flakes.
Let everything cook for several minutes and then flip the lemon slices and stir the broccoli to promote caramelization and even doneness. Assemble onto grilled rosemary bread with melted cheddar. Season with Maldon Sea Salt Flakes. Enjoy…
