Bruschetta W/braised Escarole & Roasted
| Yield: | 4 Servings |
| Categories: | Appetizers |
| 2 | Whole heads garlic | |
| 2 | ts | Olive oil; plus |
| 1 | tb | Olive oil (preferably extra-virgin) |
| 1 1/2 | lb | Escarole; trimmed; cut into 1-inch pieces |
| 1 | Clove (large) garlic; minced | |
| 4 | sl | French bread (4" x 6" each) halved; toasted |
| 1 | Lemon; cut into 8 wedges |
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