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Title: Mozzarella, Greens, And Garlic Bruschetta
Yield: 1 Serving

Ingredients

  1 1/4 lb arugula/spinach/ or escarole
      6    garlic cloves; *
    1/2 c  coarsely shredded mozzarella
           - cheese
           For 16 toasts:
      1    loaf of crusty Italian or
           -French br
           (24" long)
      1    garlic clove
    1/4 c  extra-virgin olive oil
      2 tb olive oil

Instructions

*minced and mashed to a paste with 1/2 teaspoon coarse salt

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 saut‚ 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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Per serving (excluding unknown items): 747 Calories; 81g Fat (96% calories
from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1 1/2 Vegetable; 16 Fat

NOTES : Epicurious

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Preparation Time: 0:00

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