Bruschetta of brocolli with olives and anchovies

Bruschetta of brocolli with olives and anchovies

8 persons
15 minutes
12 minutes
10 minutes
Olive oil or Olives used : AOP Haute-Provence

Tips and tricks

Choose black olives from Nyons PDO, Nice PDO or Vallée des Baux de Provence PDO, Grossane, Tanche, black Lucques varieties…


  • 600 g broccoli
  • 8 anchovy fillets
  • 12 stoned black olives
  • 2 tomatoes
  • 1 garlic clove
  • 1 yellow lemon
  • 4 tbsp olive oil – intense taste
  • 8 slices of country bread
  • Salt, pepper
  • Wash the vegetables. Cut the broccolis to keep only bunches and soak them into 2,5 liters of hot salty water.
  • Boil for 12min (until broccoli get soft). Drain off the water for 10 min and then put it into a mixer.
  • Add the olive oil, and mix until you get a smooth green cream.
  • Add some lemon drops, salt and pepper.
  • Cut a half tomato into pieces (after removing the pips). Save the other half. Cut olives into small pieces, the tomatoes, and the anchovies.
  • Grill the slices of bread. Scrape lightly of the peeled garlic clove and of the half tomato left.
  • Add salt and pepper. Spread the broccoli cream on the bread, and then the anchovies, olives and tomato pieces.
  • Serve with a salad or as appetizer with a white wine.

  • Recipe proposed by Mademoiselle M

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