Tina: It might be that I am petite in stature that I like small bite-size dishes, or perhaps they just taste better to me. I fact, I will never let hors d’oeuvres pass me without having a taste – you might actually see me chase down the waiters or force them to come to me first the next time they fill up their serving plate. My Vietnamese heritage has no shame.
When I host dinner parties, I often serve a cheese and meat platter for my guests to enjoy with wine before the main meal. To add some variety, I love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.
If you don’t like goat cheese you can also use other kinds of soft cheese.
It looks a lot better if you cut the bread at an angle, and it also creates a bigger surface to allow more toppings.
10-16
slicesI love serving these crostini with goat cheese and broccoli rabe. The rich flavor from the goat cheese goes really well with bitter greens.
1 bunch 1 broccoli rabe, ends cut off
Goat cheese (chèvre) or garlic cream cheese
Fresh baguette, sliced
1 clove 1 garlic (for goat cheese)
Salt, pepper
Pinch of chili flakes
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