You guys know how much I like broccoli, so it should be no surprise that this might be my new favorite appetizer in the history of the World of Appetizers. There's a world, it exists. I was inspired by a recipe in Bon Appetit for Spiced Sweet Potato and Roasted Broccoli Toasts, and I adapted it to fit the ingredients I had on hand. You probably have these ingredients on hand, too! It was such a fun departure from plain old cheese and crackers, NOT that there's anything wrong with that (hashtag: Wisconsin Alumni). The basil and lemon juice brightened the whole thing up, and the toasted pine nuts paired perfectly with the flavors in the hummus. It's an easy starter dish that you could prepare ahead of time and throw on warm toast at the last minute. And then you will be crowned Queen of the World of Appetizers.
Roasted Broccoli and Hummus Toasts
(Makes 12 toasts)
1 head broccoli, chopped into florets
6 T olive oil, divided, plus more for bread
Sea salt and pepper
1 T lemon juice (about 1/2 a lemon)
1 heaping T fresh basil, chopped
1/4 cup pine nuts, toasted until golden brown
3 slices sourdough toast (or a dozen slices from a baguette)
Preheat oven to 425. Toss broccoli with 2 tablespoons of the oil and season with salt and pepper. Roast for 15-20 minutes. Let cool, and then coarsely chop (turn oven down to 400). In a medium bowl, toss chopped broccoli with lemon juice, basil and pine nuts. Season to taste with salt and pepper. Brush olive oil on both sides of bread, and toast in the oven until golden brown, flipping once. Spread desired amount of hummus on toast, and top with broccoli mixture. Cut into fourths and serve warm.
*Broccoli can be prepared ahead of time, but appetizer tastes best when toasts are warm.