Preheat your oven to 425 degrees F. It’s important to have the oven nice and hot so the broccoli roasts evenly. Line a baking sheet with foil and spray it with nonstick spray to prevent sticking.
Place the broccoli florets onto the prepared sheet. Make sure they’re spread out in a single layer for even roasting. Now, give them a light spray with the olive oil (or your favorite oil for spritzing) to help them crisp up beautifully.
Sprinkle the salt, pepper, and a pinch of garlic powder over the broccoli. This seasoning is crucial as it enhances the flavors and adds depth to the dish.
Roast the broccoli for about 20 to 25 minutes, or until it’s golden brown. Keep an eye on it; you want it tender and slightly crispy on the edges, which brings out its natural sweetness.
While the broccoli is roasting, whisk together the olive oil and lemon zest in a bowl. This mixture will add a wonderful brightness when drizzled over the toast.
Meanwhile, toast your slices of sourdough bread until they’re golden and crisp. The crunchiness of the bread will provide a perfect contrast to the creamy toppings.
Place the ricotta cheese in a food processor and blend until it’s smooth and creamy. You want it to be whipped to the right consistency, making it easy to spread on the toast.
To assemble the toast, spread the ricotta cheese on top generously. Don’t be shy; it’s the creamy base that holds everything together!
Top the toast with the roasted broccoli, ensuring every bite has a little of that delicious veggie goodness. Drizzle the lemon zest olive oil over the top for an added flavor boost.
Finally, sprinkle some crushed red pepper flakes on top for a touch of heat. Serve immediately with lemon wedges on the side for extra flavor when desired. Enjoy!
