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Creamy and satisfying, this is a magical dish. Tarragon lifts the goat cheese to a whole new level and tender broccolini is a wonderful and unique alternative to broccoli. This would be a wonderful addition to a tomato bruschetta appetizer at your next party.
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.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!