Mixed Baby Greens with Tomato Toasts

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Serve broiled toasts over a mixed green salad or as warm, bruschetta-style appetizers. This makes an elegant first course for eight or a casual luncheon dish for four.

Ingredients

1/3 cup (75 mL) extra-virgin olive oil; 1 clove garlic, crushed; 1 French stick or baguette, sliced on the diagonal; 1/4 cup (50 mL) basil pesto; 8 tomatoes, thinly sliced; 1/2 lb (250 g) freshly grated Parmesan cheese or Asiago cheese; 1/3 cup (75 mL) finely chopped toasted pine nut
Salad:: 1/4 cup (50 mL) extra-virgin olive oil; 1/4 cup (50 mL) canola oil; 1/4 tsp (1 mL) sea salt; 1 tbsp (15 mL) fresh lemon juice; 1 tbsp (15 mL) balsamic vinegar or red wine vinegar; Black pepper; 8 cups (2 L) mesclun salad green

Preparation

Combine the olive oil and garlic in a small bowl. Let stand at room temperature for 15 minutes. Discard garlic. Brush the bread slices on both sides with garlic-infused oil and arrange on a baking sheet.

Preheat the oven to 450F (230C) and bake the toasts until golden, about 10 minutes. (Make-Ahead: Toasts can be made ahead, covered and stored at room temperature for up to a day).

Spread equal amounts of pesto over each slice of toast. Set on a baking sheet. Arrange 2 to 3 tomato slices over the pesto and top with some of the grated cheese

Salad: Combine the olive oil, canola oil, salt, lemon juice, vinegar and pepper in a jar and shake well. Place the salad greens in a large bowl. Drizzle with dressing and toss gently. Arrange an equal amount of greens on eight salad plates. Top each salad with 2 or 3 warm toasts and serve immediately.

Makes 8 servings.

Serving(s): 8

Nutritional Information
Per Serving: about
Calories	503
Fat (total)	36 g
Protein	19 g
Fibre	5 g
Sodium	842 mg

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