I think I found my new drag name... Broccolini Tartine! She's tasty, glamorous, and a little bit cheesy!
Chef Michelle Gayer has created a delectable menu that will bring everyone to the table, wherever they are
Recipes by Michelle Gayer + Styling by Sarah Sloane Photography by Christopher Dibble + Text by Leigh Angel
CERAMICS BY A QUESTION OF EAGLES AND EKUA CERAMICS
SERVES 4
You will need:
1 1/2 teaspoons olive oil
2 cloves garlic, thinly sliced
1 bunch broccolini, trimmed
1/2 cup cream cheese, room temperature
2 tablespoons cream 1/4 teaspoon salt
pepper to taste
4 slices rustic sourdough, lightly toasted
zest of 1 lemon
1 1/2 teaspoons olive oil
2 cloves garlic, thinly sliced
1 bunch broccolini, trimmed
1/2 cup cream cheese, room temperature
2 tablespoons cream 1/4 teaspoon salt
pepper to taste
4 slices rustic sourdough, lightly toasted
zest of 1 lemon
- Heat oil in a medium sauté pan over medium-high heat. Add garlic and cook, gently stirring, until just golden, about 30 seconds.
- Add broccolini and cook with lid on for 2 minutes. Uncover and cook for 3 minutes more, until tender.
- In a medium bowl, mix the cream cheese and cream until well combined. Season to taste with salt and pepper.
- To assemble the tartines, smear 2 tablespoons of the cream cheese mixture on each slice of toasted sourdough.
- Place the cooked broccolini and some of the cooked garlic on top of each toast. Finish with lemon zest, and salt and pepper to taste.
TIP:
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Photography by
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