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Roasted Broccoli Steaks With Tomato Butter And Tapenade Recipe
Ingredients
- 2 ounces bakery white or rye bread, torn into small pieces (about 1 cup)
- 6 tablespoons olive oil, divided
- 3 1/2 teaspoons kosher salt, divided
- 1 3/4 teaspoons black pepper, divided
- 2 medium broccoli heads, stems trimmed to 3 inches and heads cut lengthwise into 8 (3/4-inch-thick) steaks
- 2 cups cherry tomatoes (about 10 ounce)
- 1 small red onion, cut into 1-inch wedges (root trimmed)
- 4 to 8 tablespoons unsalted vegetable stock
- 2 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 1/4 cup jarred tapenade (such as Divina Olive Bruschetta)
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