Name: Caesar Corn Salad with Chevre Crostini
Ingredients: 12 Slices thin French bread (1/2 inch thick); 1 1/4 c Crumbled goat cheese(chevre); 1 tb Olive oil; 2 tb Chopped sun-dried tomatoes; 1 Clove garlic, minced; 2 tb Chopped fresh basil; 1/4 ts Pepper; 1 Head Romaine lettuce, broken in bite-sized pieces; 1 1/2 c Corn niblets, fresh for frozen and defrosted; 1/2 c Grated Parmesan cheese; 1/3 c Pine nuts, toasted; 2 tb Chopped fresh chives; 1/2 c Storebought or homemade Caesar salad dressing; Whole chives for garnish

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	French	Salads, Appetizers	6	Servings

INGREDIENTS

12		Slices thin French bread (1/2 inch thick)
1 1/4	c	Crumbled goat cheese(chevre)
1	tb	Olive oil
2	tb	Chopped sun-dried tomatoes
1		Clove garlic, minced
2	tb	Chopped fresh basil
1/4	ts	Pepper
1		Head Romaine lettuce, broken in bite-sized pieces
1 1/2	c	Corn niblets, fresh for frozen and defrosted
1/2	c	Grated Parmesan cheese
1/3	c	Pine nuts, toasted
2	tb	Chopped fresh chives
1/2	c	Storebought or homemade Caesar salad dressing
		Whole chives for garnish

INSTRUCTIONS

1.  To prepare crostini, place bread slices on a baking sheet and
toast lightly in a preheated 350&deg;F oven for 3 to 4 minutes per side.
Cool.
2.  In a small bowl, combine goat cheese with oil.  Blend in sun-dried
tomatoes, garlic, basil and pepper.
3.  Place lettuce, corn, Parmesan, pine nuts and chopped chives in a
large bowl.  Add Caesar salad dressing and toss well.
4.  Arrange salad on serving dishes.  Spread toast slices with goat
cheese. Top salad with crostini.  Garnish with whole chives.  Yield:
6 servings Prep Time:  15 minutes  Cooking Time: 8 minutes  Typed in
MMFormat by cjhartlin@email.msn.com  Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun
24, 1999

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