Bruschetta with broccoli

This bruschetta gets a double hit from broccoli, chestnuts and pecans. Serve this as an appetizer or alongside soup of your choice.

5 from 1 vote

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Prep Time 5

Cook Time 15

Course Appetizer

Cuisine Italian

Servings

Calories 181 kcal

Ingredients

1 broccoli
1/2 cup chestnuts (ready)
1/4 cup pecans
3 tbsp vegan cheese (grated)
1 clove garlic
1/4 tsp tuscan salt
2 tbsp olive oil
6 slices bread

Instructions

Bring a pot to a boil. Add salt. Boil broccoli for 7 minutes. Drain, rinse under cold water. Set aside.
In a food processor add pecans, garlic, chestnuts vegan cheese and Tuscan herb salt and olive oil. Pulse to combine.
In a frying pan add olive oil and pecans mixture. Fry for 5 minutes.
Brush both sides of bread with oil. Grill the bread for 3-5 minutes each side.
Top each slice of bread with pecan mixture and broccoli.

Nutrition

Calories: 181kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 179mgPotassium: 390mgFiber: 4gSugar: 4gVitamin A: 634IUVitamin C: 91mgCalcium: 90mgIron: 2mg

Keyword bruschetta with broccoli, vegan bruschetta

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