Broccoli and Cheese Tartine: Simple, Comforting, and Filling

I'm not a big shopper. I might be one of the only women on the planet who despises shopping! It's mainly because in Los Angeles shopping feels like a gigantic hassle. There are large parking garages, a ticket one must get validated and way too many people everywhere. There's an outside mall that tends to be a one-stop shop for me and luckily this outside mall also houses one of my favorite bakeries in Los Angeles called Short Cake.

While the bakery is known for its classic American baked goods, it also has a few salads and sandwiches on the menu which I love for a quick snack. One of their tartines is a play on the comforting American classic, broccoli and cheese casserole. I decided to make an inspired-by version of it at home when I found myself with some extra Gruyere in the fridge.

The broccoli is first roasted until the florets are bright green. Next, a cheesy béchamel is made on the stove.

The two are layered on a piece of toast, topped with more cheese and a sprinkling of red chile flakes. The toasts are broiled until the cheese bubbles and turns lightly golden brown.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.