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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