| 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 <sandysno@pctech.net> on Feb 24,
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