The Recipe Bin: Italian - Appetizers & Snacks

    Bruschetta With Braised Escarole & Roasted Garlic
     
     
    2 Whole Heads Garlic
    2 tsp Olive Oil (Plus)
    1 tbsp Olive Oil ((preferably Extra-virgin))
    1½ lb Escarole (Trimmed & Cut Into 1-inch Pieces)
    1 lg Garlic Clove (Minced)
    4 slices French Bread (Halved & Toasted)
    1 Lemon (Cut Into 8 Wedges)
     
     
    • Preheat oven to 350°F.
    • Cut ½ 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.
     
    Makes approximately 4 servings.

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