Bruschetta with Spicy Broccoli Topping

Ingredients: 3 tablespoons extra-virgin olive oil, 4 garlic cloves, peeled and finely chopped, Pinch hot red pepper flakes, 1 pound fresh green broccoli, peeled, stalks and flowerets cut into small pieces, 1 cup water, Salt, 10 oil-cured black olives, pitted and coarsely chopped, 4 slices country bread, each about 3/4 inch thick, 2 garlic cloves, peeled and cut in half, and Extra-virgin olive oil for drizzling.

Broccoli on brushetta? Yes, when the broccoli slowly cooks down into a coarse galicky puree and is mixed with chopped black olives. You won't believe how flavorful this is until you've tried it.

Combine olive oil, garlic, and hot red pepper flakes in a sauté pan and cook over low heat for 2-3 minutes, or until the garlic release its fragrance and become opaque. Add the broccoli and stir. Add the water and salt to taste. Cover and cook over medium heat for about 10 minutes, or until the broccoli is very tender.

Uncover the pan, reduce heat to low, and mash vroccoli, using the back of a wooden spoon. Continue to cook the broccoli, mashing it with the wooden spoon until the water completely evaporates and the broccoli breaks down into a coarse puree. Stir in the black olives. Keep mixture warm.

Meanwhile, grill or toast the bread. Rub with the cut sides of the garlic cloves and drizzle lightly with olive oil. Mound the broccoli puree on the bread and, if desired, top with a few drops of olive oil.

Makes 4 bruschettas.