Broccoli bruschetta with walnuts


Sourdough bread
Extra virgin olive oil
500g brocolli florrets
1 clove garlic
black olive tepanade
1 tablespoon balsamic vinegar
50g fresh walnuts


Brush 8 thick slices of sourdough bread with about 4 tbsp extra virgin olive oil and toast on both sides. Steam 500g broccoli florets over a pan of simmering water for 6-8 minutes or until tender. Drain and reserve 2 tbsp cooking water. Heat 3 tbsp extra virgin olive oil in a small frying pan and cook 1 clove garlic (finely chopped) over low heat until golden. Add 2 tbsp black olive tapenade and 1 tbsp vincotto (or balsamic vinegar) and whisk until combined. Place broccoli, cooking water, vincotto mixture and 50g walnuts (toasted and chopped) in a large bowl. Season with salt and pepper and toss to combine. Spread toast with 200g fresh goats' curd and top with broccoli mixture.

Australian Walnut Industry Association

PO BOX 80, Moyhu  3732 Victoria Australia

Ph 0418 664 672 email:

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