Rapini and Goat Cheese Toasts
- 1 bunch rapini
- 1 tbsp olive oil or bacon fat
- 3 garlic cloves, minced
- 5 ozs goat cheese
- 1/2 tbsp fresh thyme, or herb of your choice
- 1/2 lemon, juiced
- pinch of salt and pepper
- 10 slices of baguette, or 5 pieces of larger loaf
- 2 tbsps olive oil
We used rapini, but you could substitute mustard greens, Chinese broccoli, or dandelion greens for this recipe.
Mix the cheese & seasonings
Prepare the greens
Rapini Pro Tip: Treat it like asparagus. Break the bottom of the stems off and discard.
Rinse and coarsely chop the rapini. Bring a medium sized pot of water to a boil. Add rapini and let it boil for only 2-3 minutes (AKA blanch). Drain the water then set aside until it is cool to the touch. Squeeze out the extra fluid from rapini then set aside.
Heat up 1 tbsp of bacon fat or olive oil over medium heat in a frying pan. Add the minced garlic cloves to sauté for about 4 minutes. Add the rapini to the pan with a pinch of salt and dash of pepper.
Heat up 1 tbsp of bacon fat or olive oil over medium heat in a frying pan. Add the minced garlic cloves to sauté for about 4 minutes. Add rapini the pan with a pinch of salt and dash of pepper. Sauté a couple more minutes, until warm.
Toast the bread
Heat oven to broil at 450 degrees. Slice up the crusty bread for toast and arrange on a baking sheet. Brush with olive oil then let boil for about 5 minutes. Until the toast looks like it’s turning golden brown.
Mash up the goat cheese mixture with a fork. Now it’s time to assemble!
Spread the goat cheese evenly between the toast pieces then top with the warm rapini mixture.
Pair with our Kramer Vineyards Grüner Veltliner and enjoy!
Rapini Fun Fact: Rapini is edible stems from hearty plants like kale and mustard greens. The look resembles broccoli, which also gives Rapini the nickname “Broccoli Rabe.”
