01.09.06
Brushchetta with escarole and tomato. Italian Recipes
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Brushchetta with escarole and tomato.
2 tb Raisins
2 tb Pine nuts
1/3 cup olives, pitted and diced
1 medium Head escarole
4 tb Extra-virgin olive oil
3 clove garlic, peeled and finely diced
6 Thick slices country bread
3 clove garlic, peeled and sliced (Rubbing)
1 tomato chopped
Allow raisins to soak in a covered bowl with warm water for about 20 minutes or until they swell. Then allow to drain. In a small sauté pan, toast the pine nuts, stirring frequently over a medium-low heat. When the pine nuts are light brown remove them to a dish. Remove any damaged leaves from escarole, washing well under cold running water. Allow to drain and chop into strips. Place the olive oil, garlic, and escarole and chopped tomatoes into a large sauce pan. Seasoning with salt to taste. Sauté over medium low heat until the escarole is tender, around 10 minutes. A few minutes before the escarole is ready, add the raisins, pine nuts and black olives and toss. Grill or toast the bread. Rub with the garlic and drizzle with olive oil. Dispense the escarole over the grilled bread and serve immediately. Serves 4.
