RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 6 slices Coles Laurent Sourdough bread
  • 1 tub Zoosh Sour Cream & Chives dip
  • 100ml Cobram Estate classic EVOO
  • 3 cups broccoli florets, finely chopped

BASIL PESTO:

  • 1 cup basil leaves
  • 1/2 cup flat leaf parsley
  • Juice and zest of 1 lemon
  • 1 small clove garlic
  • 1/3 cup whole almonds
  • 1 teaspoon honey
  • 25g Coles Parmesan cheese, grated from a block, plus extra to serve

METHOD:

  • Heat a non-stick grill to a high heat. Drizzle the sourdough with 20ml of the olive oil and grill for 1 minute each side, or until charred. Set aside.
  • Heat 20 ml of oil in a non-stick frying pan over a high heat. Cook the broccoli for 2-3 minutes, or until tender. Season with sea salt and remove from the heat.
  • To make the pesto, place all the ingredients into a small food processor along with the remaining 60mls of olive oil and blitz until smooth.
  • Toss the pesto through the broccoli while still warm.
  • Spread the sour cream dip generously over the sourdough bread. Top with the broccoli mixture and garnish with extra lemon zest and grated parmesan cheese just before serving.

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