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Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

Broccoli melts

Page 94

| Course Type: Other

(1 review)
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Recipe Review

11th March 2018

southerncooker from Boomer, NC

I loved these and I was suprised since I'm not a big far of broccoli and cheese. The provolone was fantastic on these. I used sourdough bread for my toasts. Since I didn't have Pecorino Romano I used Parmigiano Reggiano instead. I'd make these again.

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