Mixed Greens with Crostini Recipe
16 1/2-inch-thick diagonally cut
baguette slices (about 10 inches long by 1 1/2 inches wide)
8 oz. soft fresh goat cheese (such as Montrachet)
1/2 cup olive oil
4 T. red wine vinegar
2 small garlic clove, minced
8 - 10 C. mixed baby greens
4 T. chopped drained oil-packed sun-dried tomatoes
4 T. pine nuts, toasted
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
Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.
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