BROCCOLI BRUSCHETTA

SERVES 4

HERE’S A WAY TO MAKE eating broccoli irresistible. Irresistibility and broccoli are rarely found in the same sentence. Nor, for that matter, are anchovies. But Broccoli Bruschetta is a revelation for both ingredients. This topping on grilled bread becomes a delightful appetizer or party snack. Imagine that delicious time before dinner when people come together and drink something light and sparkly. This could be your go-to recipe!

2 handfuls fresh flat-leaf parsley

3 cloves garlic, minced

1½ anchovy fillets, minced

1 tablespoon capers, chopped

Crushed red pepper flakes

6 tablespoons olive oil

Small pinch dried oregano

1 small head broccoli, separated into small pieces, blanched until soft

Salt and pepper

4 thick slices country bread, grilled

3 olives (green or black), pitted and sliced

2 anchovy fillets, halved lengthwise

1 small hot pickled pepper, seeded, skinned, and quartered

Pecorino for shaving

In a mortar, combine the parsley, two-thirds of the garlic, half the anchovies and capers, and a small pinch of red pepper flakes. Smash into a coarse paste while drizzling in 4 tablespoons of the oil, then set the green sauce aside.

Heat the remaining 2 tablespoons oil in a medium skillet over medium heat. Add the remaining garlic, anchovies, and capers, a small pinch of red pepper flakes, and the oregano. Cook until the garlic turns golden, about 2 minutes. Add the broccoli and heat through, mashing a bit, then add salt and pepper.

Spread the green sauce on the grilled bread, then the broccoli mixture. Top with olives, anchovies, peppers, and shavings of Pecorino.