Mozzarella, greens, and garlic bruschetta

1 servings

Ingredients

Quantity Ingredient
1¼ pounds Arugula; spinach, or
; escarole
6 Garlic cloves; minced and mashed
; to a paste with 1/2
; teaspoon coarse
; salt
2 tablespoons Olive oil
½ cup Coarsely shredded mozzarella cheese
A; (24-inch-long) loaf
; of crusty Italian
; or French bread
1 Garlic clove
¼ cup Extra-virgin olive oil

Directions

FOR 16 TOASTS

Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).

In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and saute over moderately high heat, stirring, until wilted and tender, about 3 minutes.

Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.

To make toasts:

Prepare grill or preheat broiler.

With a serrated knife cut bread crosswise into ½-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1½ minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 ½ minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

Makes 16 bruschetta.

Gourmet August 1994

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