¼ loaf seeded rye bread, torn into 1” pieces (about 2 cups)
4 dried chiles de árbol, divided
4 tbsp olive oil, divided
kosher salt and freshly ground black pepper
1 lb broccolini, larger stalks halved lengthwise
4 tbsp finely grated parmesan, divided
4 oz. white cheddar, thinly sliced
Pulse bread in a food processor until coarse crumbs form (make them about the size of chickpeas or smaller). You should have about 1 ½ cups. Transfer breadcrumbs to a small bowl. Add 2 chiles and 2 tbsp oil and toss together; season with salt and pepper.
Heat a medium skillet over medium heat and toast breadcrumb mixture, stirring often, until browned and crisp, about 5 minutes. Remove from heat.
Preheat oven to 425 degrees. Toss broccolini on a rimmed baking sheet with remaining 2 tbsp oil; season with salt and pepper. Roast, tossing occasionally, until tender and bright green, 5-8 minutes. Let cool slightly. Transfer broccolini to a medium bowl and toss with 2 tbsp parmesan and remaining 2 chiles; season with salt and pepper.
Place half broccolini in a 2 qt baking dish and top with half cheddar. Add remaining broccolini and finish with remaining cheddar. Scatter breadcrumbs over and sprinkle with remaining 2 tbsp. parmesan. Bake until breadcrumbs are browned and cheese is melted, 10-15 minutes.
© 2023 - 910 Media Group