Wilted Greens and Sheep Cheese Bruschetta
Adapted from The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens by Lynne Rossetto Kasper
- 8 ½-inch-thick slices of crusty country bread
- ¾ C extra-virgin olive oil
- 2 cloves garlic, split
- salt and fresh ground black pepper
- 8 oz. young or medium-aged sheep cheese (Black Sheep Creamery’s Pecorino)
- ½ medium red onion, cut in thin rings
- 1 big handful organic salad mix
- ¼ C fresh basil leaves, torn
- 3 T balsamic vinegar
Toast bread in the oven. Rub with garlic and moisten lightly with olive oil. Sprinkle each side with olive oil. Arrange on a baking sheet. Preheat broiler, setting oven rack about six inches from heat. Blend together onion, salad mix and basil. Cut the cheese into thin slices. Divide the cheese between the slices of bread. Top each bruschetta with several leaves and onion rings. Sprinkle liberally with olive oil, salt and pepper. Place under broiler until greens wilt and cheese is melted. Remove from over, sprinkle with balsamic vinegar and eat hot, warm or at room temperature.
Thanks to Cathy Hume for providing this recipe and for demonstrating how to make it at the July 10th market!
You can get all the ingredients for this recipe from the Farmers Market except the ricotta cheese and the mushrooms Enjoy!!!
1 bunch spinach
4 eggs
1 cup ricotta cheese
3/4 cup grated pecorino sheep cheese (Black Sheep Creamery) or parmesan cheese
3/4 cup mushrooms (portabella, crimini or button) chopped
4 scallions finely chopped
1/2 tsp rosemary dried or 1 tsp fresh
1/2tsp thyme dried or 1 tsp fresh
Salt and pepper to taste
1) Preheat oven to 375 degrees. In a large bowl combine all the ingredients. Pour the mixture into a pie dish.
2) Bake for 30-35 minutes until it is lightly browned and set. Let pie cool slightly before cutting and serving or refrigerate up to 2 days
3) Top with Hot Mama’s Salsa for a zesty flavor
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