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Serves 4

Ingredients:

1/2-loaf good, crusty bread
2 Tbs. unsalted butter
salt and freshly ground pepper
2 Tbs. extra-virgin olive oil
1/2-cup water
1-1/2 lbs. broccoli
1/4 lb. cambozola cheese
1/2-cup heavy cream
1 tsp. finely chopped thyme
2 Tbs. pine nuts, toasted

Directions:

1. Preheat the oven to 375 degrees F.
   
2. Cut the bread into thick slices, about 1-1/2 inches wide and 5 inches long. You will need at least one slice per person.
   
3. Melt the butter in an ovenproof skillet, add the bread, and toss to coat well.
   
4. Season with salt and pepper.
   
5. Toss again and bake until browned and crisp outside but still soft within (about 15 minutes).
   
6. Drain on paper towels and keep warm.
   
7. Combine the olive oil, water, salt and pepper to taste in a large sauté pan and bring to a boil.
   
8. Cut the broccoli florets from the stems, leaving about 2 inches of stem attached to the florets.
   
9. Save the stems for another use. Add the florets to the sauté pan, cover, and cook for 5 minutes.
   
10. Uncover and raise the heat to boil off any remaining water.
    
11. Sauté the broccoli in the olive oil remaining in the pan until cooked through and light brown, about 5 minutes longer.
    
12. While the broccoli is cooking, slowly melt the Cambozola with the cream in a saucepan.
    
13. Add the thyme and season well with pepper.
    
14. Place 1 or more slices of bread on each of 4 warm plates.
    
15. Arrange the broccoli on the bread and pour the sauce over the top.
    
16. Sprinkle each serving with pine nuts. Serve immediately.