Bruschetta with braised escarole & roasted garlic - bon a

4 servings

Ingredients

Quantity Ingredient
2 Whole heads garlic
2 teaspoons Plus 1 T olive oil (preferably extra-virgin)
1½ pounds Escarole, trimmed, cut into 1-inch pieces
1 large Garlic clove, minced
4 French bread slices (about 4x6 inches each), halved, toasted
1 Lemon, cut into 8 wedges

Directions

Preheat oven to 350'F, Cut ½ inch off top end (opposite root end) of each garlic head, exposing top of garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in small glass baking dish. Drizzle with 1 t oil. Cover dish vath foil and roast garlic 30 minutes. Turn garlic cut side down. Roast uncovered until tender, about 30 minutes. Cool to room temperature.

Separate garlic into individual cloves. Pinch each clove at root end to release garlic into small bowl. Mash with fork. Stir in 1 t oil.

Season with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.) Cook escarole in large pot of boiling salted water until just tender, about 4 minutes. Drain well. Heat remaining 1 T oil in heavy large skillet over medium heat. Add 1 minced garlic clove; saute 30 seconds. Add escarole and saute until heated through, about 3 minutes. Season with salt and pepper.

Spread roasted garlic puree on bread slices. Using tongs, place escarole atop garlic. Serve with lemon wedges.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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