8 servings
1 pound broccolini, cut into ½" pieces
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes
Zest of ½ a lemon
Salt, to taste
2 oz. Point Reyes Gouda, finely grated (about ½ cup)
4 oz. Point Reyes TomaTruffle, grated (about 1 cup)
8 slices whole grain or sourdough bread
Pour about 1 cup of water into a large sauté pan and bring to a boil. Add broccolini, cover and cook for 2 minutes over high heat. Drain well and pat dry on paper towels.
Wipe out the pan and return to medium heat. Add olive oil, then garlic and red pepper flakes, cooking until the garlic is just beginning to turn golden. Add the broccolini and cook 1 to 2 minutes more. Season with salt, to taste. Transfer mixture to a bowl and add lemon zest, juice and Gouda. Adjust seasonings again, adding more salt and red pepper, if desired.
Heat broiler. Arrange slices of bread on a tray and lightly toast on both sides. Evenly distribute broccolini mixture onto bread slices, followed by TomaTruffle. Place under broiler until cheese is melted and brown. Remove from oven and serve.
