A recipe from Damien Clisby of Petersham Nurseries.
Ingredients
- 12 spears purple sprouting broccoli
- salt and black pepper
- a drizzle olive oil
- 4 slices sourdough bread
- 200 g stichelton or other blue cheese
- 2 tbsp capers
Servings:
Instructions
- Roast the broccoli for 8 minutes at 180C/350F/gas mark 4 with a bit of salt, pepper and extra virgin olive oil.
- Toast the sourdough, then crumble 50g of the cheese on to each slice and top with the broccoli. Sprinkle each slice with capers and drizzle with olive oil before serving.
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