Pureed Broccoli and Roasted Garlic Canapes – a delicious recipe with garlic, olive oil, red pepper, broccoli florets, cannellini, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 350F.
2
Combine garlic, oil and crushed red pepper in small custard cup.
3
Cover tightly with foil.
4
Bake until garlic is tender, about 35 minutes.
5
Cool slightly.
6
Arrange baguette slices in single layer on baking sheet.
7
Bake until lightly toasted, about 15 minutes.
8
Steam broccoli florets and stalks until very tender, about 8 minutes.
9
Rinse with cold water.
10
Drain.
11
Transfer to processor.
12
Add cannellini, lemon juice and oil-and-garlic mixture.
13
Process until smooth.
14
Season broccoli puree with salt and pepper.
15
(Toasts and broccoli puree can be made up to 6 hours ahead.
16
Store toasts airtight at room temperature.
17
Cover and chill puree.)
18
Spread broccoli puree atop toasts.
19
Transfer canapes to platter and serve.
258
kcal
Calories
8
g
Fat
42
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 garlic cloves, peeled, 2 tablespoons olive oil (preferably extra-virgin), 1/8 teaspoon dried crushed red pepper, 16 1/2-inch-thick baguette slices, and more.
Yes, Pureed Broccoli and Roasted Garlic Canapes falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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