Broccolini Appetizer

By Executive Chef Kurt Spataro

Paragary’s Restaurant Group

Ingredients

1 ea                            Round country style bread

2 cups                             White bean puree

1 bunch               Broccoliniä sweet baby broccoli

1/4                             Yellow onion, diced
1-4                             Cloves garlic

1 good sized piece of Parmesan for shaving

1/2 tsp               Chopped fresh rosemary

as needed              Virgin olive oil

pinch                             Hot pepper flakes

to taste              Salt

Instructions

For the bread:

·        Slice the bread in half vertically, then place each loaf cut side down and slice into ¾" pieces. Brush the bread slices with olive oil and grill over a charcoal fire or place under a broiler until nicely browned on both sides. While the bread is still warm, rub one side with a fresh clove of garlic. Set aside.

·        For the white bean puree:

·        Sauté the minced onion in a little olive oil until it begins to soften, then add 1 clove minced garlic and the chopped rosemary. When the onion is translucent, add the bean puree and continue cooking over low heat until the beans are think and creamy. Keep warm.

For the Broccoliniä baby broccoli:

·        Cook the Broccolini baby broccoli in boiling salted water for 3-4 minutes or until just tender. Drain and plunge in ice water to stop the cooking. Chop the Broccolini baby broccoli into 1/2" pieces. In a large sauté pan, heat a little olive oil and the chopped Broccolini baby broccoli. Season with a pinch of minced garlic, hot pepper flakes, salt, and freshly ground pepper. Keep warm.

To assemble:

·        Spread each piece of bread with some of the warm bean puree. Top with a generous amount of the Broccolini baby broccoli. Garnish with a drizzle of olive oil and a few shards of Parmesan cheese.