Broccoli Toast

Pumpkin Seeds, Labneh, Citrus

Chefs Sarah Hymanson and Sara Kramer of Kismet | Los Angeles
Yield: 6 servings

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Adapted by StarChefs | June 2017

INGREDIENTS

250 grams toasted pumpkin seeds, ground to pebble consistency
Salt
10 grams aleppo pepper
2 grams grated garlic
Florets from 2 heads broccoli, blanched, cut into bite-size pieces
1/2 cup olive oil
2 ounces butter, tempered
1 loaf Bub & Grandma’s whole-wheat sesame bread, cut into 1-inch slices
2 cups labneh
Assorted citrus fruits, segmented and thinly sliced
Micro mint leaves

METHOD

In a bowl, combine pumpkin seeds, salt, pepper, and garlic. Add broccoli and olive oil, toss to coat florets. Prepare and heat a cast iron pan or griddle. Butter both sides of a slice of bread. Toast in pan until golden on both sides. Slather one side of toast with labneh, top with broccoli mixture, and garnish with citrus and mint.

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