Broccoli & Ricotta Tartines with Aioli & Romaine Salad

Broccoli & Ricotta Tartines

with Aioli & Romaine Salad

30 MIN
2 Servings
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From the Test Kitchen

These open-faced sandwiches get layers of flavor from a creamy aioli (spread on the bread before toasting to mellow the garlic and help the flavors meld), whipped ricotta, and sautéed broccoli tossed with olives and pickled peppers. A salad of crisp romaine and juicy orange cuts through the sandwiches’ richness.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Broccoli & Ricotta Tartines with Aioli & Romaine Salad
Title
time-saving
tips & techniques
Castelvetrano Olives
Ricotta Cheese
How To: Dress a Salad
Navel Orange
Red Pepper Flakes
How To: Peel Garlic
Broccoli
Red Wine Vinegar
How To: Wash Lettuce
Pecorino Cheese
Romaine
How To: Safely Cut Round Vegetables
Garlic
Goat Cheese
Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; roughly chop one clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the rolls. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. Roughly chop the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Cook the broccoli:
2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the vinegar and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Add the chopped peppers and olives; stir to combine. Season with salt and pepper to taste.

Make the aioli:
3 Make the aioli:

While the broccoli cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Toast the rolls:
4 Toast the rolls:

While the broccoli continues to cook, place the rolls on a sheet pan, cut side up. Evenly spread the aioli onto the cut sides of the rolls. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer the toasted rolls to a work surface.

Make the salad:
5 Make the salad:

While the rolls toast, to make the dressing, in a large bowl, combine the crème fraîche or quark cheese, Pecorino cheese, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Add the chopped lettuce and diced orange to the bowl of dressing; season with salt and pepper. Toss to coat; season with salt and pepper to taste.

Finish the tartines & serve your dish:
6 Finish the tartines & serve your dish:

In a bowl, vigorously whisk together the ricotta cheese and goat cheese until lighter in texture and thoroughly combined. Season with salt and pepper to taste. Divide among the toasted rolls; spread into an even layer. Top with the cooked broccoli. Serve the finished tartines with the salad on the side. Enjoy!

Tips from Home Chefs

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Broccoli & Ricotta Tartines

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; roughly chop one clove. Finely chop the remaining clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the rolls. Cut off and discard the root end of the lettuce; roughly chop the leaves. Peel and medium dice the orange. Roughly chop the peppers. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the vinegar and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Add the chopped peppers and olives; stir to combine. Season with salt and pepper to taste.

Cook the broccoli:
Make the aioli:
3 Make the aioli:

While the broccoli cooks, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

4 Toast the rolls:

While the broccoli continues to cook, place the rolls on a sheet pan, cut side up. Evenly spread the aioli onto the cut sides of the rolls. Toast in the oven 6 to 8 minutes, or until lightly browned. Transfer the toasted rolls to a work surface.

Toast the rolls:
Make the salad:
5 Make the salad:

While the rolls toast, to make the dressing, in a large bowl, combine the crème fraîche or quark cheese, Pecorino cheese, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Add the chopped lettuce and diced orange to the bowl of dressing; season with salt and pepper. Toss to coat; season with salt and pepper to taste.

6 Finish the tartines & serve your dish:

In a bowl, vigorously whisk together the ricotta cheese and goat cheese until lighter in texture and thoroughly combined. Season with salt and pepper to taste. Divide among the toasted rolls; spread into an even layer. Top with the cooked broccoli. Serve the finished tartines with the salad on the side. Enjoy!

Finish the tartines & serve your dish:
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