Broccoli Toast

SAVORY

Jun 1

Pumpkin Seeds, Labneh, Citrus

Chefs Sarah Hymanson and Sara Kramer of Kismet | Los Angeles
Yield: 6 servings

INGREDIENTS

250 grams toasted pumpkin seeds, ground to pebble consistency
Salt
10 grams aleppo pepper
2 grams grated garlic
Florets from 2 heads broccoli, blanched, cut into bite-size pieces
1/2 cup olive oil
2 ounces butter, tempered
1 loaf Bub & Grandma’s whole-wheat sesame bread, cut into 1-inch slices
2 cups labneh
Assorted citrus fruits, segmented and thinly sliced
Micro mint leaves

METHOD

In a bowl, combine pumpkin seeds, salt, pepper, and garlic. Add broccoli and olive oil, toss to coat florets. Prepare and heat a cast iron pan or griddle. Butter both sides of a slice of bread. Toast in pan until golden on both sides. Slather one side of toast with labneh, top with broccoli mixture, and garnish with citrus and mint.

Similar Recipes

A5 Wagyu Toast

Kinoko Duxelle, Chimichurri, Wagyu Tallow Foam, Caviar, Chives, Milk Bread | Chefs Daniel Lee and Patrick Pham of Duckstache Hospitality

Shrimp Toast

Sesame Seeds, Shredded Cabbage, Chile Oil, Sweet Mayonnaise, Lemon | Chef Victor Steinbrueck of Local Tide

Escalivada Avocado Toast

Piquillo Peppers, Chiense Eggplant, Tomatoes, Mashed Avocado, Sherry Vinegar from Spain, Parsley, Toasted Baguette | Chef Mat Schuster of Canela Bistro

Cured Pork XO

Whipped Ricotta, Olive Oil, Pine Nuts, Lemon Zest, Toasted Baguette | Restaurateur Aaron Gottesman of Solera Wine Co.

Chanterelle Toast

Chanterelle Sott’olio, Garlic Aïoli, Crème Fraîche, Caviar, Dill, Toasted Rye Bread | Chef Jason Hammel of Lula Cafe

Roasted Caciocavallo Focaccia

Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Mussel Toast

Charred Jimmy Nardello Peppers, Basil, Olive Oil, Grilled Sourdough | Chef Meredith Medoway of Vernick Food and Drink

Fava Bean Toast

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Fancy Toast

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Grilled Kimchi Toast

Labneh, XO Sauce, Sesame Seeds, Cilantro | Chef Brad Deboy of Ellē

Broccoli Toast

Pumpkin Seeds, Labneh, Citrus | Chefs Sarah Hymanson and Sara Kramer of Kismet

sarah hymansonsara kramerkismetlos angelescaliforniatoastbroccoli

Team StarChefs

Broccoli Toast

Pumpkin Seeds, Labneh, Citrus

INGREDIENTS

METHOD

Shigoku Oyster

Wagyu Tartare