Mixed Greens with Goat Cheese Crostini Recipe

  • 8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
  • 4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove, minced
  • 5 cups mixed baby greens
  • 2 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 2 tablespoons pine nuts, toasted
  1. Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
  2. Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
  3. Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.