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Broccoli & Ricotta Tartines Fill 1 Created with Sketch.

with Aioli & Romaine Salad

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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: