Greens and Goat Cheese Bruschetta
Ingredients
- 75g arugula, thinly sliced
- 75g escarole, thinly sliced
- 75g endive, thinly sliced
- 30mL extra virgin olive oil
- 15mL 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
- 85g Montrachet cheese*, or any good quality goat cheese
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.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.