Ingredients Sourdough bread | Directions Brush 8 thick slices of sourdough bread with about 4 tbsp extra virgin olive oil and toast on both sides. Steam 500g broccoli florets over a pan of simmering water for 6-8 minutes or until tender. Drain and reserve 2 tbsp cooking water. Heat 3 tbsp extra virgin olive oil in a small frying pan and cook 1 clove garlic (finely chopped) over low heat until golden. Add 2 tbsp black olive tapenade and 1 tbsp vincotto (or balsamic vinegar) and whisk until combined. Place broccoli, cooking water, vincotto mixture and 50g walnuts (toasted and chopped) in a large bowl. Season with salt and pepper and toss to combine. Spread toast with 200g fresh goats' curd and top with broccoli mixture. |