HealthNotes

Greens and Goat Cheese Bruschetta

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)

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.

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.