*  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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