Broccolini Crostini

By Seaweed Snacks, posted 6 months ago

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.

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

1. 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.