Broccoli Burrata Crostini with Pomegranate Seeds

Makes about 18 crostini
Total Time: 25 min.

INGREDIENTS

1 baguette, sliced on the diagonal into 1/2 in thick slices
2 heads of broccoli, cut into florets, stems discarded (about 12 oz florets)
2 tbsp olive oil, divided
1/2 tsp kosher salt
1/4 tsp chili flakes
1/2 tbsp butter
3 cloves garlic, finely minced, plus 1 whole clove
juice of half lemon
1/4 cup pomegranate seeds
8 oz burrata cheese, strained
maldon salt

Preparation

Preheat oven to 375. Brush the baguette slices with olive oil and rub with whole garlic clove. Toast in the oven for about 8 minutes, until bread begins to brown but is still tender. Set oven to broil on high. Toss broccoli with 1 tbsp oil, salt and chili flakes then place on baking sheet, making sure florets are evenly spaced and not overlapping. Broil broccoli on high for 3 minutes, until starting to brown in spots but still al dente.  Meanwhile combine butter, lemon juice and minced garlic in a medium bowl. Remove broccoli from oven and toss to combine with lemon, butter and garlic. Top each crostini with a spoonful of burrata cheese, then broccoli, and garnish with pomegranate seeds and a sprinkle of maldon salt.