Home / Recipe / Charred Broccolini on Lemony Ricotta With Sourdough Toast

Recipes

COSORI

Charred Broccolini on Lemony Ricotta With Sourdough Toast

15 Mins

Prep Time

12 Mins

cook Time

4

Servings
Charred Broccolini on Lemony Ricotta With Sourdough Toast Curated by: Chef Jackie
Charred Broccolini on Lemony Ricotta With Sourdough Toast

This is why your vegetarian friends love coming over for dinner.

Contains

Dairy/Milk

Dairy/Milk

Wheat

Wheat

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

TurboBlaze™ 6.0-Quart Air Fryer

Similar Recipes: Italian Style Beans on Toast, Ricotta Mushroom Toast, Toasted Caprese Sandwich

Something for Everyone

Entertain guests with charred broccolini on a whipped ricotta spread, complete with toasted sourdough for a delectable first course.

How to Pick Broccolini

You can purchase either bagged or fresh broccolini.

Nutrition Information

Broccolini contains a variety of nutrients, one being vitamin C! You may know vitamin C supports immunity, but what does that actually involve? Along with boosting immune function, vitamin C also acts as a powerful antioxidant. These combined benefits can help prevent or manage various health conditions.

What to Serve With: Citrus Roasted Chicken, Sundried Tomato & Mozzarella Chicken Roulade With Polenta

Tools needed

Ingredients

Scale 1x 2x 3x
Yield 4 Serving

Instructions

TOASTING THE SOURDOUGH

  1. Place the crisper plate into the air fryer basket, then place the slices of sourdough onto the crisper plate. 
  2. Select the Air Fry function, adjust temperature to 425°F and time to 5 minutes, then tap Start/Pause. 

COOKING BROCCOLINI

  1. Coat broccolini in avocado oil, a ½ teaspoon of salt, and pepper. 
  2. Place the broccolini onto the crisper plate. 
  3. Select the Broil function, adjust temperature to 425°F and time to 7 minutes, then tap Start/Pause
  4. Flip halfway through cooking. 
  5. Remove when done and set aside. 

MAKING WHIPPED RICOTTA AND ASSEMBLE

  1. Add ricotta, lemon juice, garlic, 2 tablespoons extra-virgin olive oil, and the remaining salt into the food processor. Blend until smooth and fluffy. 
  2. Assemble by spreading the whipped ricotta onto a plate. Rough chop the broccolini and place on top of the ricotta. Drizzle the reserved olive oil on top, garnish with lemon zest, toasted pepitas, chopped parsley, and chili crisp if desired. Slice toast diagonally and serve. 

Chef Notes: You can whip the ricotta ahead of time.

Nutrition

SERVING SIZE: 1 CALORIES: 379 PROTEIN: 11 g CARBOHYDRATES: 28 g FAT: 26 g FIBER: 3 g SATURATED FAT: 26 g CHOLESTEROL: 35 mg SODIUM: 468 mg 

Disclaimer: The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.  

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.  

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe. 

  • Instagram

    Did you make this recipe?

    Tag @cosoricooks on instagram and hashtag it #cookingwithcosori

Let us know what recipes you want to see added to our cookbook.