| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
August 1994 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Arugula; spinach, or |
|
|
; escarole |
| 6 |
|
Garlic cloves; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon coarse |
|
|
; salt |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Coarsely shredded mozzarella cheese |
|
|
A; (24-inch-long) loaf |
|
|
; of crusty Italian |
|
|
; or French bread |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
FOR 16 TOASTS
Discard coarse stems from greens and wash leaves thoroughly, Chop greens
coarse (there should be about 6 cups).
In a large heavy skillet cook garlic paste in oil over moderately low heat
stirring, 1 minute. Add greens and salt and pepper to taste and saute over
moderately high heat, stirring, until wilted and tender, about 3 minutes.
Pour off any excess liquid. Transfer greens mixture to a bowl and cool to
warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each
toast.
To make toasts:
Prepare grill or preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill
slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes
on each side, or until golden brown and crisp outside but still soft
inside. Alternatively, slices may be broiled in batches under a broiler
about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts
with garlic on one side and lightly brush same side with oil. Toasts may be
made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
Makes 16 bruschetta.
Gourmet August 1994
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