| 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°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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