Broccoli Toasts with Melty Provolone

🥘 Ingredients

• a 10-inch round peasant loaf (3/4-inch thick)
  6 slices
• anchovy fillets (roughly chopped) (optional)
  4
• broccoli (about 1 pound, trimmed and cut into small florets)
  1 head
• garlic cloves (finely chopped)
  2
• grated provolone (preferably extra-sharp)
  3 ounces
• lemon zest
  1/2 teaspoon
• olive oil (extra-virgin)
  3 tablespoons
• pepper (black)
• red-pepper flakes
  1/2 teaspoon
• salt (kosher)

🍳 Cookware

• pot
• skillet
• sheet pan

1. 1

   Gather a 10-inch round peasant loaf , anchovy fillets , garlic cloves .

   a 10-inch round peasant loaf: 6 slices (3/4-inch thick), anchovy fillets: 4 (roughly chopped), garlic cloves: 2 (finely chopped)
2. 2

   Bring a large pot of salted water to a boil and blanch the broccoli for ⏱️ 2-3 minutes . Drain broccoli and pat dry.

   broccoli: 1 head (about 1 pound, trimmed and cut into small florets)
3. 3

   Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, ⏱️ 1-2 minutes . Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about ⏱️ 8-10 minutes . Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest . Taste and season with salt and pepper , if needed.

   olive oil: 3 tablespoons (extra-virgin), red-pepper flakes: 1/2 teaspoon, lemon zest: 1/2 teaspoon, salt (kosher), pepper (black)
4. 4

   While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about ⏱️ 1-3 minutes a side depending on your oven. (Check often to make sure they don’t burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone , return to oven and broil until the cheese melts and turns golden in spots, ⏱️ 1-3 minutes more. (Again, check often to make sure they don’t burn.) Remove from oven and serve slices whole or cut in half.

   grated provolone: 3 ounces (preferably extra-sharp)
5. 📝

   Servings: 4-6