Green bruschetta with cottage cheese

Step 1/ 4

• ½ head Romanesco
• 25 ml canola oil
• 15 g butter
• ⅛ tsp salt
• pepper

• knife
• cutting board
• frying pan

Divide the Romanesco into small florets. Fry them in a hot pan with canola oil on medium heat on all sides for approx. 5–6 min. Add the butter, let it melt and brown. Season with salt and pepper.

Step 2/ 4

• 200 g cottage cheese
• ½ bundle basil
• ¼ lemon
• ¼ tsp salt
• pepper
• ½ tbsp agave nectar

• immersion blender
• liquid measuring cup
• bowl
• fine grater

For the spread, put the cottage cheese in a measuring cup, pluck the washed basil leaves, and blend until creamy. Transfer to a bowl, add lemon zest and agave nectar, season with salt and pepper.

Step 3/ 4

• 1 ciabatta bread
• 50 ml olive oil
• 1 cloves garlic
• sea salt

• serrated knife
• frying pan
• palette knife

Cut the ciabatta into 2 cm/0.8 in. thick slices. Heat the olive oil in a frying pan over medium heat and fry the ciabatta until golden brown on both sides. Rub the toasted bread with a clove of garlic, and sprinkle some salt.

Step 4/ 4

• 50 g arugula
• 30 ml olive oil
• sea salt
• pepper

Spread the cottage cheese and basil cream on the toasted ciabatta slices, arrange a few Romanesco florets on top, and garnish with arugula, a little olive oil, sea salt, pepper, and lemon zest.

Enjoy your meal!