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Roquefort-Roasted Broccoli
Roquefort Roasted BroccoliIngredients

  • 1 pound broccoli florets

  • 1 cup baguette crumbs

  • 4 ounces Roquefort cheese

  • 1/4 cup olive oil

  • Zest of 1/2 lemon

  • Salt and pepper


To make baguette crumbs, place torn chunks of any day-old baguette into the food processor, and grind to a rubble. You can keep these sealed in a baggie in the freezer.


Preheat the oven to 400°F.

In a bowl, rub together the baguette crumbs, Roquefort, olive oil, lemon zest, and salt and pepper. Toss with the broccoli, and arrange the whole thing on a baking sheet in a flat mound, so the broccoli is all in an even single layer, but touching--this allows the broccoli to catch the melting cheese.

Roast for 30 minutes, turning once. Serve immediately.

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