To make goat cheese spread:

Chop very finely the tarragon, onions and chives

Mix together 8 ounces goat cheese chevre at room temperature, tarragon, lemon zest, salt, chives, and onion. Mix with a fork and let sit at room temperature for 15 minutes to meld flavors. Spread should be room temperature to assemble crostinis.

To prepare broccolini:

Blanch 1 bunch of broccolini in salted boiling water for two minutes. Remove and immerse in ice bath to stop the cooking. Drain and coarsely chop into 2-inch pieces.

In a bowl, toss with 3 Tbsp. very good quality olive oil, pinch of salt, and 2-3 tsp. fresh lemon juice.

Toast thick slices of good quality sourdough bread. Coat each slice of bread with a good amount of the herbed goat chevre. Top with broccolini, making sure to scoop out olive oil from bottom of the bowl along with the broccolini.

The tarragon is the star ingredient of the goat cheese spread. Having a very good quality olive oil is also very essential to this dish. The sourdough tang is wonderful with the olive oil and lemon.