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Charred Broccolini and Chorizo Vinaigrette on Grilled Bread with Whipped Goat Cheese

Whipped Goat Cheese:

5 oz fresh goat cheese

zest of 1 small lemon

1/4 cup olive oil

salt and pepper

Place the goat cheese and lemon zest in the bowl of a food processor fit with the steel blade. Turn the food processor on and slowly drizzle in the olive oil through the chute on the top of the lid. After the olive oil is added continue to run the machine for another 20-30 seconds. Turn off the machine and add a pinch of salt and a few grindings of freshly ground black pepper. Give it a couple of quick pulses. Scrape the whipped goat cheese into a bowl or container and store in the refrigerator until ready to use. The whipped goat cheese will keep in the refrigerator for 7 days.

Chorizo Vinaigrette:

4 oz dried chorizo (not fresh), thinly sliced, then sliced again into short matchsticks

2 tablespoons olive oil

2 stalks green garlic or scallions, thinly sliced

2 cloves garlic, minced

1/4 cup sherry vinegar or red wine vinegar

salt and pepper

1/4 cup olive oil

Place the salami in a small saucepan with the 2 tablespoons of olive oil over medium heat. Cook, stirring frequently, until the chorizo renders some of its fat and starts to crisp, 7 or 8 minutes. Remove from heat and allow to cool for a few minutes. Stir in the green garlic/scallions and garlic.

Slowly whisk in the sherry or red wine vinegar, a large pinch of salt and a few grindings of fresh pepper. Slowly whisk in the 1/4 cup of olive oil. Taste for seasoning and add more salt or pepper as needed. It should have a strong vinegar taste.

Grilled Bread and Charred Broccolini

1 loaf crusty bread

2 bunches broccolini

olive oil

salt and pepper

Heat a charcoal or gas grill to a medium fire.

Cut the loaf of bread into 1 inch slices. Using a pastry brush, brush both sides of the bread with olive oil and season with salt and pepper.

Cut the broccolini into 3-4" pieces, including the top half of the stalks (slice of the bottom 2-3" of the ends and discard.) If the stalks or thick slice then in half lengthwise. Toss the broccolini in a bowl with 3 tablespoons olive oil and 1 teaspoon of salt.

When your grill is hot, place the bread on the sides of the grill, not directly over the fire, and grill until lightly brown and toasty. Flip over and repeat on the other side. If they are not getting toasted on the sides, quickly flash them over the hottest part of the grill, but keep a close eye for burning. Grill all of the bread slices this way. Move bread to a platter or sheet pan while you char the broccolini.

Place the broccolini pieces on the hottest part of the grill and cook until starting to char, flip over and repeat on the other sides, you want a light char, but not burnt to a crisp. Move the broccolini to the sides of the grill so that they are not over direct heat. Cover the grill and cook for 5-10 minutes or until the broccolini is tender.

Move the broccolini to a bowl and toss with 1/2 cup of the chorizo vinaigrette. Taste and add more vinaigrette or salt if needed.

Spread some of the whipped goat cheese in an even layer on each of the grilled bread slices and then top with the charred broccolini. Serve immediately while warm.

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