Broccoli Melts

Ingredients

• 1 broccolini or regular broccoli
• Coarse salt , to taste
• 2 tbsp olive oil
• 3 garlic cloves , minced
• Few pinches of red pepper flakes
• Finely grated zest and juice of ½ a lemon
• ½ cup Pecorino Romano , finely grated
• 8 slices of bread
• 8 slices of deli provolone

Steps

1. Prepare the broccoli: if using broccolini, chop into 2-inch segments. If using regular broccoli, peel the stems and cut the rest into large chunks.
2. In a large pan, bring about 1-inch of water to a boil. Add the broccoli. Cover with a lid, and steam for 2 minutes. Drain the broccoli, and pat dry with towels, getting rid of as much water as possible. Chop into 1/2-inch pieces.
3. Wipe the sauté pan dry. Over medium heat, heat the olive oil for 1 minute. Add the garlic and red pepper flakes, cooking for 1 minute, or until garlic begins to turn golden. Add in the broccoli, and cook for 2 minutes. Season with salt and pepper. Remove from heat. Transfer the vegetables into a bowl, and add the lemon zest, lemon juice, Pecorino, and more salt and red pepper flakes to taste.
4. Make the toast: heat the broiler. Arrange the slices of bread on a tray. Lightly toast them, about 1 minute per side. Scoop a bit of the broccoli mixture and place it on top of each toast. Lay a slice of provolone on it, and run it under the broiler once more until the cheese melts and blisters, anywhere from 1 to 4 minutes.