Not too sure about what everyone was bringing as things kept changing up until the last-minute, I decided to make an appetizer to go with the prosecco I had on hand. I am glad I did as it was a big hit.  I got the recipe for this super easy to make wonderfully zingy pâté from The First Mess blog. How could you go wrong with broccoli which I love dressed up with a grainy tangy mustard and my favorite ingredients, lemon and lemon zest. I urge you to check out the recipe and the photography which is mouth-watering on her blog, as well, as I have altered the recipe slightly. I cut way back on the amount of extra virgin olive oil used to finish the dish and felt while it would be delicious coated with a layer of olive oil, it would still be great with only a drizzle;  maybe not as decadent but with fewer calories.

Mustard Roasted Broccoli with Leeks and Lemon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • 3 cups Broccoli florets
  • 1 Leek, white and light green parts only, roughly cut
  • 1 tbsp Grape Seed Oil
  • 2 tbsp Grainy Mustard Divide
  • 10 sprigs of Thyme leaves removed
  • Salt and Pepper
  • 1 tbsp Lemon Zest
  • 1½ tbsp Lemon Juice
  • 2 tbsp Nutritional Yeast
  • ⅓ cup Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Toss the broccoli florets and leeks in a large bowl with the oil, 1½ tbsp of mustard, thyme leaves and salt and pepper. Once everything is coated, spread mixture on baking sheet. Roast vegetables until lightly browned and tender, about 15 minutes.
  3. Transfer roasted vegetables to a food processor. Pulse until the broccoli is finely chopped. Scoop out a spoonful to garnish if desired. To the food processor, add remaining mustard, lemon zest, lemon juice, salt, pepper and nutritional yeast. Pulse until combined. With motor running drizzle the olive oil in through the feed tube. Continue to run until mixture is a smooth, lightly chunky paste.
  4. Scrape mixture into serving bowl and scatter reserved chopped broccoli bits on top. Drizzle a generous amount of extra virgin olive oil on top. Cover and refrigerate.
  5. Serve with sliced bread, olives, pickles, vegetables etc.