*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, April 27, 2024 11:58 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Appetizers » Bruschetta With Braised Escarole & Roasted Ga
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Bruschetta With Braised Escarole & Roasted Ga recipe to your favorite Save to favorite   Discuss Bruschetta With Braised Escarole & Roasted Ga recipe Write a comment   Print Bruschetta With Braised Escarole & Roasted Ga recipe Print this recipe   Email Bruschetta With Braised Escarole & Roasted Ga recipe to friend Email this recipe
  Bruschetta With Braised Escarole & Roasted Ga
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
2 Whole heads garlic
2 tsp Olive oil, plus
1 tbsp Olive oil -(preferably extra-virgin)
1 1/2 lb Escarole, trimmed, - cut into 1-inch pieces
1 large Garlic clove, minced
4 slice French bread (4" x 6" each) - halved, toasted
1 Lemon, cut into 8 wedges
Instructions:
Preheat oven to 350 F. Cut 1/2 inch off top end (opposite root end)
of each garlic head, exposing top of garlic cloves. Remove any loose
papery outer skin. Place garlic cut side up in small glass baking
dish. Drizzle with 1 teaspoon oil. Cover dish with foil and roast
garlic 30 minutes. Turn garlic cut side down. Roast uncovered until
tender, about 30 minutes. Cool to room temperature.

Separate garlic into individual cloves. Pinch each clove at root end
to release garlic into small bowl. Mash with fork. Stir in 1 teaspoon
oil. Season with salt and pepper. (Can be prepared 3 days ahead.
Cover and refrigerate. Bring to room temperature before using.)

Cook escarole in large pot of boiling salted water until just tender,
about 4 minutes. Drain well. Heat remaining 1 tablespoon oil in
heavy large skillet over medium heat. Add 1 minced garlic clove;
saute until heated through, about 3 minutes. Season with salt and
pepper.

Spread roasted garlic puree on bread slices. Using tongs, place
escarole atop garlic. Serve with lemon wedges.

Per Serving: calories, 170; fat, 7g; sodium, 307mg, cholesterol, 0

Source: Bon Appetit, July 1994 Typed for you by Karen Mintzias
Rate this recipe:  
Featured Recipe
» Angel Hair Pasta & Stewed Tomatoes
Category: Misc
Hits: 175
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com