Brushchetta with Sauteed Escarole
| Yield: | 4 Servings |
| Categories: | Ethnic, Italian, Vegetarian, Breads |
| 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 |
Advertisement