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Roasted Broccoli Melt

Makes: 6  to 8  servings Prep 15 mins Cook 35 mins
Roasted Broccoli Melt


  • 2 pounds  broccoli, cut into florets
  • 3 tablespoons  olive oil
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon  ground black pepper
  • 1/2 cup  chopped kalamata olives
  • 1/2 cup  chopped flat-leaf parsley
  • 1 teaspoon  lemon zest
  • 1 cup  (4 oz) shredded Fontina cheese
  • 1 cup  shredded mozzarella
  • 1/2 cup  grated Parmesan
  • 1 1 pound loaf ciabatta


1. Heat oven to 425 degrees F. In a large bowl toss broccoli florets with 2 tbsp olive oil, salt and pepper; transfer to a large rimmed baking sheet and bake until tender, about 20 minutes.

2. Meanwhile, in a large bowl combine olives, parsley, lemon zest and cheeses. Toss 1/2 of cheese mixture with the cooked broccoli; set aside.

3. Split ciabatta in half and place on a baking sheet, cut sides up; drizzle with remaining 1 tbsp olive oil. Spread broccoli mixture onto bottom half of ciabatta. Sprinkle remaining cheese mixture onto both halves. Return to oven and cook until cheese is melted, about 15 minutes. Replace top of sandwich and cut into 8 slices.