Ingredients
1 1/4 pounds arugula, spinach, or escarole
6 garlic cloves, minced and mashed to a paste with 1/2 teaspoon coarse salt
2 tablespoons olive oil
1/2 cup coarsely shredded mozzarella cheese
For 16 toasts:
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil
Preparation:
Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
To make toasts:
Prepare grill or preheat broiler.
With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.
Adapted from Gourmet Magazine
Submited by Tracy Kellner Provenance Food & Wine