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  • 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the toasts:

  2. 12 (1/2-inch-thick) slices sweet baguette

  3. 1 ripe medium Roma tomato, halved

  4. 2 1/2 ounces blue cheese, such as Gorgonzola, Roquefort, or Cabrales

  5. For the salad:

  6. 1/2 cup jarred piquillo peppers, coarsely chopped

  7. 2 tablespoons freshly squeezed orange juice (from 1 medium orange)

  8. 2 tablespoons red wine vinegar

  9. 1 1/2 teaspoons kosher salt

  10. 1/2 teaspoon freshly ground black pepper

  11. 1/2 teaspoon finely grated orange zest

  12. 1 tablespoon olive oil

  13. 1 large head escarole, washed, dried, and torn into bite-size pieces

Instructions Jump to Ingredients ↑

  1. For the toasts:

  2. Heat the oven to 350°F and arrange a rack in the middle. Brush the bread slices with the oil and season with salt and freshly ground black pepper. Bake until crisp and brown on the edges, about 12 to 15 minutes.

  3. Remove from the oven, rub each toast vigorously with a cut side of the tomato, and evenly spread 1 teaspoon of the cheese over each toast.

  4. For the salad:

  5. Combine the peppers, orange juice, vinegar, salt, pepper, and orange zest in a large, nonreactive bowl. While constantly whisking, slowly drizzle in the oil until completely incorporated. Add the escarole and toss to coat well.

  6. Divide among serving plates and top with the toasts.

  7. Review & Rate

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