crostini-goatcheese-broccolirabeIt 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 herbed garlic soft cheese (Boursin).


Goat cheese and broccoli rabe crostini
178 calories
33 g
0 g
3 g
6 g
0 g
63 g
469 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 178
Calories from Fat 22
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 469mg
Total Carbohydrates 33g
Dietary Fiber 2g
Sugars 1g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 bunch of broccoli rabe, ends cut off
  2. • Goat cheese (chèvre) or garlic cream cheese (Boursin)
  3. • Fresh baguette, sliced
  4. • 1 clove of garlic (for goat cheese)
  5. • Salt, pepper
  6. • Pinch of chili flakes
  1. 1. Sauté the broccoli rabe on a pan with a little olive oil for a few minutes. Add a couple of tablespoons of water and cook until the greens turn tender and the water has evaporated.
  2. 2. Remove the broccoli rabe from the pan and cut each of them in half.
  3. 3. Cut the baguette in thin diagonal* slices and toast the bread in the oven for a few minutes on 400°F (200°C).
  4. 4. If you choose goat cheese: Cut a clove of garlic in half and rub on top of the warm toasted bread. The heat will melt the garlic and infuse the bread. Let it cool a bit before spreading a little goat cheese on top.
  5. If you choose Boursin herbed garlic cheese: Let the bread cool a bit before spreading a little Boursin cheese on top.
  6. 5. Top each crostini with a little sautéed broccoli rabe, and sprinkle with salt, pepper and chili flakes.
  1. *Tip: it looks a lot better if you cut the bread at an angle, and it also creates a bigger surface to allow more toppings.
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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