| 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 <sandysno@pctech.net> on Feb 24, 1998
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