Goat Cheese Rapini Toasts
- 1 bunch rapini (about 1 pound)
- 4 ounces goat cheese, softened
- 1 tablespoons lemon zest
- Pinch kosher salt
- 1/2 teaspoon dried basil
- 15 (1/3-inch) slices cut from a crusty baguette
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 3⁄4 teaspoon crushed red chile flakes
- Juice from 1/2 lemon
- 1 tablespoon extra-virgin olive oil, to finish
- Sprinkle thick-flake salt (like Maldon), to finish
- Produce
- Basil, dried (1/2 teaspoon)
- Garlic (2 cloves)
- Lemon, zest (1 tablespoons)
- Lemon, Juice from (1/2)
- Red chile flakes (3/4 teaspoon)
- Cooking & Baking
- Flake salt, thick (1 Sprinkle)
- Kosher salt (1 Pinch)
- Olive oil, extra-virgin (3 tablespoons)
- Dairy
- Goat cheese (4 ounces)
- Other
- 15 (1/3-inch) slices cut from a crusty baguette
- 1 bunch rapini (about 1 pound)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 18, 2012 (10 months ago).
92 people saved this recipe.
