Amy Roloff Making Broccoli and Ricotta Cheese Crostini with Fans Part 2

Hey everyone! Amy Roloff here with Lisa Dixon in my little kitchen making Broccoli and Ricotta Cheese Crostini with a few of our fans :)

Real easy and delicious! Let me know you think in the comments :)
Broccoli and Ricotta Cheese Crostini
by: Amy Roloff
ARLK Recipe

Ingredients:
1 baguette, sliced about ½” thick on the diagonal (about 12 slices)
6 Tbsp light virgin olive oil, divided
1 head of broccoli chopped into ½ “ pieces or a bag of chopped broccoli
1 small/medium head of garlic, cloves separated
kosher salt
¼ cup grated good parmesan cheese
1 Tbsp honey
1Tbs white wine vinegar
¼ - ½ tsp crushed red pepper flakes
1 ½ cups fresh ricotta cheese
freshly ground pepper

Directions:
* Preheat oven 400. Place racks in the upper and lower thirds oven. Line rimmed baking sheet with parchment paper. Arrange bread slices in a single layer on a baking sheet and drizzle with about 2 Tbsp of oil. Toss bread on baking sheet to coat and then arrange again on the pan.
* On another lined baking sheet place broccoli and garlic on a pan and drizzle with remaining oil. Season with salt and pepper and toss.
* Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown, about 10 minutes. Remove bread from oven and continue to roast
broccoli and garlic tossing once, until broccoli is browned around the edges and tender, another 15 minutes. Let cool slightly.
* While broccoli is roasting, whisk honey, vinegar and red pepper flakes in a small bowl.
* When garlic is cool enough to handle, squeeze cloves out of their skins and mash in a small bowl to form a paste. Add ricotta and parmesan cheese and mix well. Season with salt and pepper to taste.
* Spread ricotta over toasts and top with roasted broccoli.
* Place crostini apps on a platter and drizzle with honey mixture.

Enjoy.

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