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  • Caesar Corn Salad With Chevre Crostini

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    Caesar Corn Salad With Chevre Crostini
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 slc thin French bread (1/2 inch thick)
    • 1 1/4 c. Crumbled goat cheese(chevre)
    • 1 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Minced sun-dry tomatoes
    • 1 x Clove garlic, chopped
    • 2 Tbsp. Minced fresh basil
    • 1/4 tsp Pepper
    • 1 head Romaine lettuce, broken in bite-sized pcs
    • 1 1/2 c. Corn niblets, fresh for frzn and defrosted
    • 1/2 c. Grated Parmesan cheese
    • 1/3 c. Pine nuts, toasted
    • 2 Tbsp. Minced fresh chives
    • 1/2 c. Storebought or possibly homemade Caesar salad dressing Whole chives for garnish

    Directions

    1. 1. To prepare crostini, place bread slices on a baking sheet and toast lightly in a preheated 350 F oven for 3 to 4 min per side.
    2. Cold.
    3. 2. In a small bowl, combine goat cheese with oil. Blend in sun-dry tomatoes, garlic, basil and pepper.
    4. 3. Place lettuce, corn, Parmesan, pine nuts and minced chives in a large bowl. Add in Caesar salad dressing and toss well.
    5. 4. Arrange salad on serving dishes. Spread toast slices with goat cheese. Top salad with crostini. Garnish with whole chives.
    6. Yield:6 servings
    7. Prep Time: 15 min
    8. Cooking Time: 8 min

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