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

Ingredients

  1 1/4 lb arugula; spinach, or
      1    ; escarole
      6    garlic cloves; minced and
           -mashed
      1    ; to a paste with 1/2
      1    ; teaspoon coarse
      1    ; salt
      2 tb olive oil
    1/2 c  coarsely shredded mozzarella
           - cheese
 
  --------------------------FOR 16 TOASTS-------------------------------
      1    a; (24-inch-long) loaf
      1    ; of crusty italian
      1    ; or french bread
      1    garlic clove
    1/4 c  extra-virgin olive oil

Instructions

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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