*  Exported from  MasterCook  *
 
                     BRUSHCHETTA WITH SAUTEED ESCAROLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           Ethnic
                 Italian                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Raisins
    2       tb           Pine nuts
      1/3   c            Kalamata olives -- pitted and
                         -quartered
    1       md           Head escarole
    4       tb           Extra-virgin olive oil, plus
                         -more for drizzling on bread
    3       cl           Garlic -- peeled and finely
                         -chopped
                         Salt
    6                    Thick slices country bread
    3       cl           Garlic -- peeled and cut in
                         -half
 
   Place raisins in a small bowl and cover with warm
   water for about 20 minutes or until they plump up.
   Drain. In a small saute pan, toast the pine nuts by
   stirring them frequently over medium-low heat. As soon
   as the pine nuts are light brown transfer them to a
   small dish. Remove any wilted or bruised leaves from
   escarole. Wash well under cold running water. Drain
   and cut into strips. Place the olive oil, garlic, and
   escarole into a large sauce pan.  Season with salt to
   taste. Saute over medium low heat until the escarole
   is tender, about 10 minutes. A few minutes before the
   escarole is ready, add the raisins, pine nuts and
   black olives and toss. Grill or lightly toast the
   bread. Rub with the cut sdie of the garlic cloves and
   drizzle with olive oil.  Distribute the escarole over
   the grilled bread and serve immediately.
   
   Nutritional info per serving: 356 cal; 8g pro, 36g
   carb, 22g fat (53%)
   
   Source: Verdura, Vegetables Italian Style (Morrow)
   Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford
  
 
 
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