Equipment
Ingredients
Broccoli and Goat Cheese Spread
- 150 g broccoli florets, trimmed into bite-sized pieces
- 120 g goat cheese, softened to room temperature
- 15 g dukkah spice blend
- 15 ml extra virgin olive oil, high quality finishing oil
- 10 ml lemon juice, freshly squeezed
- kosher salt
Sandwich Assembly
- 4 country bread, cut into thick slices
- 15 g butter, softened
- 20 g arugula, washed and dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 621 kcal
- Protein
- 23 g
- Carbohydrates
- 61 g
- Fat
- 32 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 1136 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 44 mg
- Potassium
- 475 mg
- Calcium
- 191 mg
- Iron
- 5.7 mg
- Magnesium
- 75 mg
- Phosphorus
- 307 mg
- Zinc
- 2.0 mg
- Vitamin A
- 271 mcg
- Vitamin C
- 70 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 94 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.68 mg
- Niacin
- 4.5 mg
- Folate
- 150 mcg
- Water
- 153 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a small pot of salted water to a boil at 100 degrees Celsius (212 degrees Fahrenheit). Blanch the broccoli florets for 2 minutes until bright green and slightly tender. Immediately drain and submerge in ice water to stop the cooking.
Thoroughly pat the cooled broccoli entirely dry using clean paper towels or a kitchen cloth. Finely chop the florets into small, grain-sized pieces.
In a mixing bowl, combine the softened goat cheese, finely chopped broccoli, dukkah spice blend, olive oil, and lemon juice. Fold the mixture together until evenly distributed. Taste and adjust seasoning with kosher salt.
Lightly butter the outside of the country bread slices. Toast in a skillet over medium heat for 2 to 3 minutes per side until deeply golden and crisp.
Divide the broccoli and goat cheese spread heavily over two of the toasted bread slices. Top with fresh arugula if using, then place the remaining toasted bread slices on top. Slice in half and serve immediately.
Chef's Notes
- Dukkah blends vary significantly across regions and brands. Seek out a blend containing hazelnuts and coriander for a robust profile that complements the sharp tang of the goat cheese.
- For an even faster preparation without blanching, you can use completely raw broccoli, provided you chop it exceptionally fine to break down its fibrous texture.
- If your goat cheese is very crumbly, adding a teaspoon of heavy cream or plain yogurt while mixing will help achieve a smoother, more spreadable consistency.
Storage
Refrigerator: 3 days — Store the spread separately in an airtight container. Assemble the sandwich just before eating.
Troubleshooting
The spread is too watery and makes the toasted bread soggy.
Cause: The blanched broccoli retained too much moisture, or the spread was left sitting on the warm bread for too long.
Fix: Fold in a little extra goat cheese to absorb the moisture, or toast the bread slightly darker to create a stronger moisture barrier.
Prevention: Thoroughly dry the blanched broccoli before chopping, and assemble sandwiches immediately before serving.
The spread is overly dense and difficult to mix.
Cause: The goat cheese was used straight from the refrigerator.
Fix: Vigorously mash the cheese with a fork and add an extra splash of olive oil or a few drops of warm water to loosen it.
Prevention: Allow the goat cheese to rest at room temperature for 15 to 20 minutes before attempting to mix.
Cultural Context
This sandwich acts as a culinary bridge between Mediterranean, Middle Eastern, and Western European traditions. Dukkah, a quintessential Egyptian condiment of roasted, pounded nuts and spices, provides an earthy crunch that perfectly balances the creamy, sharp profile of French-style goat cheese. Served layered on rustic, hearty country bread, it transforms simple ingredients into a globally-inspired, textural masterpiece.
