Broccolini Crostini

By Seaweed Snacks • January 11, 2010 • 3 Comments

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Author Notes: I prefer broccolini over broccoli. I find it more tender, delicate and less pungent. Blanch for less than a minute for tender but crispy bright green stalks. - Seaweed Snacks

Makes 6 crostinis

8 ounces chevre room temperature
1 pinch salt
1 tablespoon fresh chopped tarragon
1/3 cup fresh chopped chives
1 tablespoon chopped onion
1 bunch broccolini
2 teaspoons fresh lemon juice
6 pieces sourdough bread
3 tablespoons excellent quality olive oil

Mix chevre, tarragon, onion, chives, salt together in a bowl with a fork. Making a day ahead intensifies flavors. In a large pot of salted, boiling water, blanch broccolini for 1 minute. Remove and run under cold water. Coarsely chop and put in bowl. Top with pinch salt, olive oil and lemon juice. Lightly toast 6 pieces of sourdough, and smear chevre spread on. Top with broccolini making sure to include a small drizzle of olive oil too.