Dandelion Community Café has closed after 14 years of business, but Chef Mark Thompson’s recipe for broccolini toast lives on below. Chili crisp–—an infused chili oil condiment with crunchy bits garlic, sesame seeds and other seasonings—is a swell counterpoint to the sweetness of the sweet potato on the broccolini toast. To make it from scratch, use Chef Mark’s recipe. For a shortcut, you can find it online or in most local Asian markets.
Chef Mark also gives you permission to skip the pickling of the sprouts, but “for extra credit, fry the sweet potato peels, season and throw them on top of toast.”
Serves 2 to 4
1 pound sweet potatoes, peeled and diced
1/4 cup olive oil, divided
Coarse salt and freshly ground black pepper, to taste
2 bunches fresh broccolini
Crusty bread for slicing, such as bâtard or sourdough
Chili crisp and pickled mung bean sprouts (optional, see below) for serving
Place sweet potatoes in a medium pot and cover with cold water. Season with salt. Bring to boil, reduce to simmer, and cook until tender, about 8 to 10 minutes. Drain and mash potatoes with a fork, masher or food processor. Mix in 2 tablespoons olive oil and season to taste with salt and pepper. Set aside.
Preheat broiler. Gently toss broccolini in a bowl with remaining 2 tablespoons olive oil to coat. Season with salt. Spread evenly on a sheet pan and broil 5 to 8 minutes, until tender and well charred in spots. Set aside.
Slice bread to desired thickness and toast in toaster, toaster oven or brushed with oil in a cast iron pan. Spread one side of each piece of toast with sweet potato puree. Top with broccolini. Drizzle with chili crisp, adjusting amount based on desired heat level, and pickled mung bean sprouts
For pickled sprouts:
Handful of mung bean sprouts
1/4 c rice vinegar
1 tablespoon sugar
Pinch coarse salt
In a nonreactive bowl, whisk together vinegar, sugar and salt until dissolved. Add sprouts and toss. Wait at least six hours or up to overnight before using.