This flavorful open-faced sandwich is sure to be a welcome appetizer at any holiday gathering.  

Photo Credit: True North Kitchen. https://true-north-kitchen.com/roasted-broccoli-smorrebrod-with-whipped-ricotta/

Ingredients 

For the Smørrebrød: 

  • 4 large slices rustic bread such as sourdough, cut in half 
  • 1 garlic clove, peeled 
  • Whipped ricotta (recipe follows) 
  • Roasted Broccoli with Olives and Sun-Dried Tomatoes (recipe follows) 

For the Roasted Broccoli with Olives and Sun-Dried Tomatoes: 

  • 12 oz. broccoli florets, cut into 1-inch pieces (about 6 cups) 
  • 2 Tbsp. extra virgin olive oil 
  • Coarse salt and 1/4 tsp. red pepper flakes 
  • 3 Tbsp. chopped good-quality olives pitted (kalamata or a mix) 
  • 3 Tbsp. chopped sun-dried tomatoes 
  • 1 tsp. chopped fresh oregano 

For the Whipped Ricotta: 

  • 1 1/2 cups whole-milk ricotta cheese 
  • 3 Tbsp. extra-virgin olive oil 
  • Squeeze of fresh lemon juice 
  • Coarse salt to taste 

Instructions 

  • Roast the broccoli: Preheat the oven to 425º F. Toss broccoli on a rimmed baking sheet with the olive oil, salt and red pepper flakes. Roast until tender and browned in spots, about 18-20 minutes, tossing once halfway through.  Toss warm broccoli with olives, sun-dried tomatoes and oregano. Season with additional salt to taste. 
  • Meanwhile, whip the ricotta: transfer ricotta cheese, olive oil and lemon juice to a food processor and whip until smooth, scraping down the sides of the bowl as necessary.  Season to taste with coarse salt. 
  • Make the smørrebrød: toast the bread and rub each piece with the peeled garlic clove.  Generously spread with whipped ricotta and top with roasted broccoli mixture.  Serve. 

Recipe and Photo Credit:  https://true-north-kitchen.com/roasted-broccoli-smorrebrod-with-whipped-ricotta/