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Broccolini and Goat Chevre Crostini
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Description
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.
Ingredients
- 8 ounces, weight Goat Chevre
- 1 Tablespoon Fresh Tarragon
- 2 teaspoons Lemon Zest
- 2 pinches Salt
- ⅓ cups Chives
- 1 Tablespoon Onion (red, Spring Or Green)
- 1 bunch Broccolini
- 3 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Fresh Lemon Juice
- Sourdough Bread For Crostini
Preparation
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.
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4 Comments
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wojelah on 8.14.2010
I made this today for my sister’s bridal shower and people raved – even the groom, when he stopped by afterward, and he doesn’t like veggies! I found it very easy and very tasty. We had extra broccolini mixture and extra chevre mixture and combined the two in a bowl to make a great dip for veggies and crackers.
parisatlantic on 8.28.2009
This is a great recipe, especially if you make the rapini with a little garlic. But I would change the name… chevre means goat (in French), or is shorthand for goat’s milk cheese so goat chevre doesn’t really make sense. it did turn out well though, the tarragon and lemon zest were particularly nice combination.
katssweetlife on 8.27.2009
This looks great! I’m lactose intolerant, but fortunately I can still have goat cheese, so I love finding new ways to get more into my diet
jeanelle on 8.26.2009
This looks and sounds fantastic! I make chevre and am always looking for some new way to enjoy it. Thanks so much for the recipe. I’ll be giving it whirl soon.