Broccoli melts

From Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

Cookbook

Author(s): Deb Perelman

Page 94

Course: Other

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southerncooker

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1 reviews, average rating 5.0 / 5

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southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

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I loved these and I was suprised since I'm not a big far of broccoli and cheese. The provolone was fantastic on these. I used sourdough bread for my toasts. Since I didn't have Pecorino Romano I used Parmigiano Reggiano instead. I'd make these again.

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