We actually never had a chance to even lay these out on the table; Sam was toasting the bread on the stove-top and layering the toppings while standing at the stove, and guests were eating them right there. Soon, a gathering had formed in the kitchen. People were waiting for more rapini toasts. I think you'll find the same thing happening at your next party.
Goat Cheese Rapini Toasts Makes 15 toasts 1 bunch rapini (about 1 pound) 4 ounces goat cheese, softened 1 tablespoons lemon zest Pinch kosher salt 1/2 teaspoon dried basil 15 (1/3-inch) slices cut from a crusty baguette 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 3⁄4 teaspoon crushed red chile flakes Juice from 1/2 lemon 1 tablespoon extra-virgin olive oil, to finish Sprinkle thick-flake salt (like Maldon), to finish Preheat the oven to 400° F. Trim the rapini, removing the tough stems and stalks. (You can chop these up finely and save them for a stir-fry or slaw later in the week if you like.) Roughly chop the bunch of rapini. Bring a medium-sized pot of water to a boil. Add the rapini. Blanch in boiling water for 2 minutes and then remove from stove and drain well. Allow to cool completely, about 15 minutes. Once cool, squeeze any remaining liquid from the rapini with your hands and set out on a dry plate. In a small separate bowl, make the goat cheese spread by mixing together the goat cheese, lemon zest, salt and basil until combined. Meanwhile, arrange the baguette slices on a rimmed baking sheet. Brush each side with olive oil and bake until toasty, 10 to 12 minutes. Heat 1 tablespoon olive oil in a large skillet. Add garlic and red chili flakes and sauté until garlic is slightly golden, about 1 to 2 minutes. Add rapini and salt, and cook about 5 minutes, until tender. Finish with lemon juice. To assemble: Spread 1 teaspoon goat cheese onto one piece of toast. Add a heaping tablespoon of warm rapini. Repeat with remaining slices. Drizzle olive oil over the toasts and sprinkle with finishing salt. Serve warm.Related: Deviled Eggs to Pizza Poppers: 15 One-Bite Appetizers (Image: Megan Gordon)