Greens and Goat Cheese Bruschetta
Almost a salad on a thick slice of toast, this bruschetta is a lovely way to start an elegant meal. It works as an accompaniment to a hearty main dish soup. Prepare right before serving so the greens don’t wilt.
Ingredients
- 1 cup arugula, thinly sliced
- 1 cup escarole, thinly sliced
- 1 cup endive, thinly sliced
- 2 Tbs extra virgin olive oil
- 1 Tbs balsamic vinegar
- Salt and pepper to taste (sea salt if on a corn-free diet*)
- 4 slices Italian bread, preferably a coarse, country style bread, cut in thick slices
- 3 oz Montrachet cheese*, (or any good quality goat cheese)
Directions
- Place the greens and the oil and vinegar in a small bowl and toss well. Add salt and pepper to taste, keeping in mind that the goat cheese can be very salty.
- Toast bread by grilling on the stovetop or under the broiler.
- Spread goat cheese evenly over the toasts. Place a mound of the dressed greens on top of the cheese. The amount of greens may vary, depending on the size of the bread. It’s okay to mound the greens.
- Serve immediately.
Nutrition
% Daily Value
Calories
177
Calories from Fat
107
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
21%
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
10mg
3%
Sodium
202mg
8%
Potassium
129mg
4%
Total Carbohydrate
11g
Dietary Fiber
1g
6%
Sugars
1g
Sugar Alcohols
0g
Protein
6g
12%
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.