| 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 | T | Red wine vinegar |
| 1 | Garlic clove, minced | |
| 5 | c | Mixed baby greens |
| 2 | T | Chopped drained oil-packed |
| sun-dried tomatoes | ||
| 2 | T | Pine nuts, toasted |
| Servings |
INSTRUCTIONS
1998 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,
A Message from our Provider:
“Time: A longing in man for reuniting with God.”