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Almost a salad on a thick slice of toast, this bruschetta is a lovely way to start an elegant meal. It works as an accompaniment to a hearty main dish soup. Prepare right before serving so the greens don’t wilt.
Preparation facts
Servings: 4
Yield: 4 slices
Ingredients
1 cup (75g) arugula, thinly sliced
1 cup (75g) escarole, thinly sliced
1 cup (75g) endive, thinly sliced
2 Tbs (30mL) extra virgin olive oil
1 Tbs (15mL) balsamic vinegar
Salt and pepper to taste (sea salt if on a corn-free diet*)
4 slices Italian bread, preferably a coarse, country style bread, cut in thick slices
3 oz (85g) Montrachet cheese*, (or any good quality goat cheese)
Directions
Place the greens and the oil and vinegar in a small bowl and toss well. Add salt and pepper to taste, keeping in mind that the goat cheese can be very salty.
Toast bread by grilling on the stovetop or under the broiler.
Spread goat cheese evenly over the toasts. Place a mound of the dressed greens on top of the cheese. The amount of greens may vary, depending on the size of the bread. It’s okay to mound the greens.
Serve immediately.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
