Mixed greens with goat cheese crostini
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8½ | Inch-thick diagonally cut baguette slices; (about 4 inches long by 1 1/2 inches wide) | |
| 4 | ounces | (8 tablespoons) soft fresh goat cheese (such as Montrachet) |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | small | Garlic clove; minced |
| 5 | cups | Mixed baby greens |
| 2 | tablespoons | Chopped drained oil-packed sun-dried tomatoes |
| 2 | tablespoons | Pine nuts; toasted |
| 2 | Servings | |
Directions
The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.
Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese.
Arrange on baking sheet, cheese side up.
Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.
Bon Appétit December 1996 Lynda Hotch Balslev Rolle, Switzerland Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998
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