| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 8 1/2 | Inch-thick diagonally cut baguette slices; (about 4 inches long by 1 1/2 inches wide) | |
| 4 | oz | (8 tablespoons) soft fresh goat cheese (such as Montrachet) |
| 1/4 | c | Olive oil |
| 2 | tb | Red wine vinegar |
| 1 | sm | Garlic clove; minced |
| 5 | c | Mixed baby greens |
| 2 | tb | Chopped drained oil-packed sun-dried tomatoes |
| 2 | tb | Pine nuts; toasted |
| 2 | Servings |
INSTRUCTIONS
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 <[email protected]> on Feb 24, 1998
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