Broccolini Crostini

It is 8:20 pm. Kid just fell asleep, husband at his blue grass band practice, me blogging about dinner and about to eat some coconut bliss mint ice cream. The house is quiet, and it is my favorite time of the day. I have grilled out the last week almost every night. Our grocery store switched over to Smart Chicken Organics and I have been grilling chicken thighs quite a few nights in a row here because they are so much better than my old brand Coastal Organics.
My other current food kick is broccolini. Do you eat broccolini? It is supremely better than broccoli. It has less of a sulfur taste, and has a richer, sweeter more mellow taste. And, you eat the whole thing, stems and all. I blanch mine for 2 minutes.
Here is what I came up with for dinner tonight: (along with corn on the cob and grilled chicken thighs....)

Broccolini Crostini: Sourdough bread grilled, smeared with herbed goat chevre and broccolini

Goat cheese spread:
2 Four oz. pkgs goat chevre
1 tbls chopped tarragon
1 tbls chopped onion (spring, red or green)
pinch salt
1/3 cup chopped chives
Mix with a fork and let sit at room temperature for easy spreading

Broccolini:
Blanch 1 bunch of broccolini in salted boiling water for two minutes. Remove and coarsely chop into 2 inch pieces.
In a bowl, toss with 3 tbls. very good quality olive oil
pinch salt
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 bowl with the broccolini too.

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. I really enjoyed dinner tonight. Can you tell?