Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini

Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini



8 slices day old crusty bread, cut on an angle
2 cloves garlic, crushed Tapanade
D'Avolio EVOO, for drizzling
1/2 cup 2 hearts romaine lettuce
3 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon freshly ground black pepper


Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil.

Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing. Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.

1 cup pitted chopped kalamata olives
2 canned anchovy fillets, rinsed and chopped.

In a small bowl combine the olives and anchovies.


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