The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.
Recipe information
Yield
Serves 2
Ingredients
8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 small garlic clove, minced
5 cups mixed baby greens
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 tablespoons pine nuts, toasted
Preparation
Step 1
Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
Step 2
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 2 plates.
Step 3
Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.
