by Seaweed Snacks
Photo by Seaweed Snacks
Seaweed Snacks's Notes:
8 ounces
chevre room temperature
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1 pinch
salt
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1 tablespoon
fresh chopped tarragon
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1/3 cup
fresh chopped chives
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1 tablespoon
chopped onion
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1 bunch
broccolini
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2 teaspoons
fresh lemon juice
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6 pieces
sourdough bread
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3 tablespoons
excellent quality olive oil
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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.
Ask the hotline about this step!I was thinking the cheese would be mascarpone, but I'm pleasantly surprised to see that it's chevre. This is so simple and lovely.
This looks really delicious and easy enough to put together for lunch.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Just made this (I am commenting as I am eating) and it is excellent. Very easy to make as well.