“Fancy toast” typically refers to artisan bread, toasted and topped with flavorful ingredients. It’s very similar to smørrebrød, and I like to include elevated open-faced toasts under the same umbrella. Smørrebrød comes in many varieties and isn’t always served on traditional rugbrød, so using sourdough or another rustic loaf feels perfectly appropriate. This recipe marries the best of both worlds: crisp, toasted bread topped with a bright, savory vegetable mixture.
This Roasted Broccoli Smørrebrød with Whipped Ricotta is a standout. Tender roasted broccoli caramelizes at high heat, then gets tossed with sun-dried tomatoes and olives for a tangy, briny kick. All of that rests on a cloud-like layer of whipped ricotta for a satisfying, balanced open sandwich.
Whipped Ricotta Cheese
Ricotta often appears in baked dishes, but whipped ricotta is a revelation. Processing whole-milk ricotta with a little olive oil transforms its slightly grainy texture into something silky and airy—think crème fraîche in mouthfeel. For the richest flavor and creamiest texture, use whole-milk ricotta rather than a part-skim variety.
Whipped ricotta is an excellent vegetarian base for smørrebrød. It pairs beautifully with roasted vegetables and can be a versatile canvas year-round: ripe tomatoes in summer, roasted squash in autumn, or quick-pickled vegetables any time.
Roasted Broccoli
Roasting broccoli at 425°F (about 220°C) concentrates its flavor and creates crisp-tender florets with caramelized edges in roughly 18–20 minutes. Tossing the warm broccoli with chopped olives, sun-dried tomatoes and fresh oregano adds brightness and depth, making it an ideal topping for an open sandwich.
I hope you try this Roasted Broccoli Smørrebrød with Whipped Ricotta soon. It’s simple to assemble, full of contrasting textures and flavors, and one of my favorite quick meals.
Recipe
Roasted Broccoli Smørrebrød 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 below)
- Roasted broccoli with olives and sun-dried tomatoes (recipe below)
For the Roasted Broccoli with Olives and Sun-Dried Tomatoes:
- 12 ounces broccoli florets, cut into 1-inch pieces (about 6 cups)
- 2 tablespoons extra virgin olive oil
- Coarse salt and ¼ teaspoon red pepper flakes
- 3 tablespoons chopped good-quality olives, pitted (kalamata or a mix)
- 3 tablespoons chopped sun-dried tomatoes
- 1 teaspoon chopped fresh oregano
For the Whipped Ricotta:
- 1 ½ cups whole-milk ricotta cheese
- 3 tablespoons extra-virgin olive oil
- Squeeze of fresh lemon juice
- Coarse salt to taste
Instructions
- Roast the broccoli: Preheat oven to 425°F (220°C). Toss broccoli with olive oil, coarse salt and red pepper flakes on a rimmed baking sheet. Roast until tender and browned in spots, about 18–20 minutes, tossing once halfway through. While still warm, toss the broccoli with olives, sun-dried tomatoes and oregano. Adjust salt to taste.
- Whip the ricotta: In a food processor, combine ricotta, olive oil and a squeeze of lemon. Process until smooth and airy, scraping down the bowl as needed. Season with coarse salt to taste.
- Assemble the smørrebrød: Toast the bread and rub each piece with the peeled garlic clove. Generously spread with whipped ricotta, top with the roasted broccoli mixture, and serve immediately.
Nutrition
Carbohydrates: 25 g |
Protein: 16 g |
Fat: 32 g |
Saturated Fat: 10 g