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.