Open-faced broccoli melts

I am always shocked at how much my kids love these veggie toasts-which are such an easy (and unexpected) dinner. We sometimes even have them as an appetizer when we have soup for dinner (and using the word appetizer can instantly make it seem special to kids). Serve with rotisserie chicken, scrambled eggs, or cut-up fruit as desired.

Prep Time: 5 minutes
Cook Time: 8 minutes
Serves: 4 to 6

INGREDIENTS

• 12 ounces frozen broccoli florets
• One 12-ounce loaf multigrain bread, Italian bread, or sourdough bread, cut into 1-inch slices
• ¼ cup unsalted butter
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
• 6 slices mozzarella cheese

METHOD

1. Prepare the broccoli according to the package directions.
   
   
2. Drain the broccoli in a colander and pat dry with a clean kitchen towel.
   
   
3. Using kitchen scissors, coarsely mince the broccoli.
   
   
4. Meanwhile, turn the broiler to high and place the bread on a baking sheet. Lightly toast for 2 minutes. Remove from the oven.
   
   
5. Spread the bread with the butter and then cover with the broccoli. Add a little lemon zest and lemon juice to each slice. Top with a half slice of mozzarella-or as much as you need to cover the top of each slice of bread.
   
   
6. Put back under the broiler for 2 minutes, or until the cheese melts and is just starting to brown.
   
   
7. Serve the toasts warm.

NOTES

• Use fresh broccoli if you prefer. Place fresh broccoli into a pot and just cover with water. Bring to a boil over medium-high heat and cook for 4 to 6 minutes, or unt il fork-tender.
• Swap in cauliflower, peas, or halved cherry tomatoes for the broccoli to vary this meal.
• Sprinkle the toasts with a little salt before serving, if desired.
• Store leftovers in the fridge in an a irtight container for up to 5 days. Reheat on a baking sheet in a 375° F oven for 4 to 6 minutes, or in a toaster oven until warmed through.