4

1		bunch of broccoli, cut into florets
		Sea salt or kosher salt, to taste
Crunchy Herb Topping:
6 Tbsp.		bread crumbs
1		clove of garlic, finely chopped
1 Tbsp.		fresh thyme leaves, finely chopped
3 Tbsp.		Pompeian Extra Virgin Olive Oil
Sauce:
2 Tbsp.		all-purpose flour
1 Tbsp.		flat-leaf parsley, chopped
1/3 cup		grated Parmesan cheese
1-1/2 cups		low-fat milk
1/4 cup		Pompeian Extra Light Tasting Olive Oil
		Sea salt or kosher salt, and freshly ground black pepper, to taste
1		small onion, chopped

1. Bring a large pot of water to a rapid boil. Add broccoli and salt, to taste. Blanch for 3 min. Drain and refresh under cold water and drain again. Pat dry with paper towels and transfer to a bowl.

2. Preheat oven to 400˚ F. Oil a small gratin pan.

3. For sauce, heat olive oil in medium saucepan over medium heat. Add onion and cook until tender. Add flour and stir until foamy. Pour in milk and cook, stirring continuously until mixture comes to a boil and thickens. Stir in Parmesan cheese and parsley and cook until cheese is melted. Season with salt and pepper, to taste. Coat broccoli evenly with sauce. Transfer broccoli to gratin pan.

4. For topping, heat olive oil in nonstick skillet. Add garlic and thyme and cook until garlic is golden. Add bread crumbs and toss until lightly browned. Sprinkle topping over baking dish and bake for 20 min., until hot and bubbly. Serve immediately.