Review of last recipe - This is one to toss out. It was almost abit gross; the cream cheese and the chicken. The only redeeming factor was that it was encrusted with chopped almonds. Don't bother with this one. It's going to be removed from the file. Even my husband hated it! Can I say it enough!! Get rid of this recipe!

TODAY'S RECIPE - CROUTONS WITH BROCCOLI (Crostini con Broccoli)

I can see that this was clipped out of the Bon Appetit/March 1983 issue.

1/4 lb trimmed broccoli
1 sm garlic clove
8 1/2 tbsp olive oil (more if needed)
1/4 tsp salt
pinch of freshly ground pepper
12 stale french bread slices from narrow baguette

Bring large pot of salted water to boil over med-high heat. Add broccoli and cook until very tender, about 5 minutes. Drain well; pat dry. Transfer to processor. Add garlic and mix until smooth, stopping machine and scraping bowl occasionally. With machine running, pour 2 1/2 tbsp oil through feel tube in slow steady stream, and continue mixing until as smooth as possible, scraping down the sides of work bowl as necessary. Blend in salt and pepper. (Puree can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before using.)

Heat remaining 6 tbsp oil in heavy large skillet over med-low heat. Add bread and saute on both sides until golden, adding more oil to skillet if necessary after turning bread. Drain croutons on paper towels. Cool. Top with puree just before serving. Makes 12 servings.