Cheesy Broccoli Baguettes
Whether you serve them up as a snack, or paired up with a salad for lunch, these Cheesy Broccoli Baguettes are savoury and delish. Roasted broccoli, garlicky grilled baguettes, cheddar, grana, lemon, and a good drizzle of Ranch to finish. So snackable!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
11
Yield: 2 - 4
Ingredients
- 400 grams400 grams400 grams Baguette, Parisian Style
- 1 cup1 cup1 cup Aged Cheddar Cheese, White cheddar, shredded
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, shredded
- 1 clove1 clove1 clove Garlic, peeled and crushed lightly
- 1 whole1 whole1 whole Broccoli, chopped in to florets of approximately the same size
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Red Pepper Flakes, See Recipe
- 1 whole1 whole1 whole Lemon, cut in to wedges
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped for garnish
- 1 whole1 whole1 whole Ranch Dressing
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F. Add your florets to a mixing bowl and drizzle in a couple tablespoons of EVOO. Season to taste with salt and pepper flakes & toss to combine. Transfer the broccoli to a parchment lined baking sheet in a single layer.
- Bake your broccoli 15 minutes, flip, and continue 10 + minutes until tender with some charred bits. Use a spatula to smash the broccoli down on the tray, flattening it out a bit.
- With a couple minutes to spare before the broccoli finishes, get a grill pan heating on about medium heat. Cut two x 5" pieces of your baguette and cut them in half leaving you with 4 x 5" open faced baguettes. Drizzle the open parts of your baguettes with EVOO and slap them on the grill. Grill until golden brown with gorgeous grill marks, working in batches depending on the size of your pan. Once all 4 of your baguettes are grilled and gorgeous, rub them down with your garlic clove.
- Remove the parchment / broccoli from the tray and give it a wipe if needed. Cover the tray with a new piece of parchment and get your baguettes open side up on the tray. Top each one with a sprinkle of cheddar. Divide your smashed, roasted broccoli between the 4 baguettes. Top each baguette with shredded cheddar and shredded grana padano.
- Switch your oven to BROIL HIGH and once heated, add your tray of baguettes. Broil until cheese is melty, keep an eye so they don't scorch. Once melted, carefully remove the tray to a wire cooling rack. Give each baguette a squeeze of lemon and top each one with a sprinkle of parsley.
- Originally, I ate them alone and thought huh, these are super good and super savoury...but what if I drizzled them with a little Ranch? Game changer. The ranch was just what they needed. ENJOY you guys
Notes
- Servings depend on how you're serving them. A snack for 4 people or a nice lunch for 2 paired up with a fresh salad.
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About This Recipe
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Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1561 |
| Fat: | 126 g |
| Carbohydrates: | 19 g |
| Protein: | 89 g |
| Cholesterol: | 87 g |
| Sodium: | 3560 mg |
| Fiber: | 6 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per 2 - 4 . | |
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