Spring Broccolini Tartine
Spring has sprung here in California with cherry and magnolia blossoms, birds chirping, and even some days last week in the 70s. Scrolling through my Facebook, I’m already seeing photos of early season beachgoers. Winter has surrendered to spring, and without pause California seems ready to leave winter and the fear of drought in all our rearview mirrors.
However, even as I write this the rain sprinkles on my window, so I’m not quite ready for a cold salad everyday. On the cooler days, I yearn for a warm lunch. Roasted broccolini and toasty bread fit the bill for a warm, satisfying lunch perfect for the weekend or even if you have 20 minutes to spare on a weekday at home.
As you may have figured out, I’m continually inspired by the things we eat out, but don’t want the price tag of a lunch out when I can make something just as satisfying at home. Our local café, M.H. Bread and Butter, makes really tasty, creative vegetarian fork-and-knife sandwiches. This Spring Broccolini Tartine is an homage to one of their lunch delights. Their version comes with pickled red onions, but the extra time needed to make a pickled item would take this from easy lunch to something that needed a bit more planning, since even quick pickles need a minimum of an hour. Every time I tested this recipe, I told myself, “Oh, I’ll make the pickles next time”. Ultimately, I decide if I was too lazy, food blogger extraordinaire, then I wouldn’t subject you all to this added step. I think the acid comes from the lemon juice and tomato paste, but if you try it with a quick pickle, feel free to post, and let me know what you think.
- 2 heaping Tbsp tomato paste
- 4 Tbsp olive oil
- 1 bunch broccolini (about 1/2 lb.), ends trimmed
- Salt + pepper
- 15.5 oz can white beans, drained and rinsed
- 1/4 cup olive oil
- 1/4 tahini
- 1/4 of a lemon, juiced
- 1/8-1/4 tsp sea salt*
- 2 large slices of sourdough, white or whole wheat
- 2 Tbsp olive oil
- Sesame seeds and feta for serving**
- Preheat oven to 350°F. In a medium-sized bowl, whisk together 2 Tbsp tomato paste and 4 Tbsp olive oil. Using a large baking sheet, dip each broccolini top into the tomato paste and olive oil, then using the broccolini tops spread the mixture onto each stock (like a paint brush). Season with salt and pepper. Bake for 12-15 minutes or until broccolini tops start to get some color.
- While the broccolini is roasting, combine the lemon juice, white beans, tahini, olive oil, and salt to a food processor. Blend until you get a smooth, hummus-like consistency. Taste to check seasoning, and add more salt if necessary.
- Add the additional 2 Tbsp of olive oil to the same bowl that you had your tomato paste mixture in. Brush each side of bread with oil, and place directly on the oven rack. Bake for 3 minutes per side.
- After the bread is toasted, liberally spread each piece of bread with white bean purée, top with several stalks of roasted broccolini, and a sprinkling of sesame seeds and feta (if using). Serve immediately.
*Start with 1/8 tsp salt, and then taste. In my experience, tahinis can range in saltiness. **Skip if vegan.