So, I buy loads of eggplants, broccoli, cauliflower for the lunches we’ve been preparing in my household. Such as eggplant sandwich, or melted cheese and cauliflower bake, and of course broccoli as a side dish with dinner. But I realized, while doing an inventory of what to shop for next, that I have four loafs of brioche bread (while stocking up) I need to do something with. Some for french toast in the morning, and the rest for this wonderful suggestion – for dinner tonight – except I’m not a fan of brie, so we’ll be using white cheddar instead or just sliced mozzarella.
INGREDIENTS
- 1 cup marinated jarred artichokes chopped
- 1 cup chopped broccoli florets
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded fontina or mozzarella cheese
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- 1 tablespoon fresh chopped oregano (or 2 teaspoons dried oregano)
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 3/4 cup basil pesto homemade or store-bought
- 6 ounces Brie, rind left on, and sliced
- extra virgin olive oil for rubbing
- 8 slices challah, sourdough, or ciabatta bread
- 1/4 cup honey {more}
Featured image and recipe credit here
rawsilkandsaffron.com 