Roasted broccoli with dark, crisp edges, a silky lemon-garlic cream and fresh red onion: piled onto sturdy toasted bread, it makes a lunch with creaminess, bite and just enough tang.
This toast is all about broccoli as more than just a green garnish. Cut the florets small and keep the pieces roughly the same size; that way, they’ll brown at the same time in the oven while the stems stay a little firm. The hot oven gives the edges a lightly smoky, roasted flavor. A roomy baking sheet helps: if the broccoli is packed too tightly, it will steam instead of brown. A little oil is enough to color the florets without making them heavy.
White beans make a soft, neutral counterpart. Lemon and garlic bring brightness and savory depth to the cream, while a splash of water makes it spreadable. Use canned cannellini beans or large white beans; rinse them well to remove the canning liquid. If you don’t have a food processor, mash the beans firmly with a fork and stir in extra water. The cream will be coarser, but it will still sit nicely on the bread. Taste before spreading: beans absorb salt and acidity quite gently.
The pickled red onion brings a fresh, crisp contrast. Thin half-rings quickly take on the flavor of vinegar, water, salt and a little sugar. Red wine vinegar gives a pronounced flavor, but regular white wine vinegar works too. Slice the onion as thinly as possible, preferably with a sharp knife, so it softens quickly without losing its bite. Feel free to make the onion ahead; keep any leftovers covered in the refrigerator and use within a few days. Drain the onion before putting it on the toast so the bread doesn’t get soggy.
Sturdy sourdough or country bread can hold the creamy layer and warm vegetables. Toast it just before serving and top it while the broccoli is still warm; that keeps the contrasts between warm and cool, soft and crisp clear. Serve the toast for lunch with a simple green salad or a bowl of clear soup. Broccoli is available in the Netherlands year-round and is often locally grown from late spring through fall; look for firm, compact heads with fresh green florets. The components are useful on their own, too: extra white bean cream makes a delicious dip, and pickled onion goes well with other sandwiches or salads.
Preheat the oven to 230 °C. Cut the red onion into thin half-rings. In a small bowl, mix the vinegar, 60 ml water, sugar and ¼ tsp salt. Stir in the onion and let it stand while you prepare the rest.
Cut the broccoli into small florets and slice the peeled stem thinly. Toss on a baking sheet with the olive oil, remaining ¼ tsp salt and the black pepper. Spread out and roast for 18–22 minutes, until the edges are dark and the stem is tender but still firm.
Purée the white beans with the garlic, lemon juice, lemon zest and 2 tbsp water until smooth. Add another tablespoon of water if needed. Taste and season with more salt and pepper if needed.
Toast the bread until golden brown. Drain the pickled onion briefly. Generously spread the warm slices with white bean cream, top with the roasted broccoli and finish with the red onion. Serve immediately.
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