Escarole And Bacon Crostini With Mostarda Recipe

Name: Escarole And Bacon Crostini With Mostarda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head of escarole (about 13 ounces), halved lengthwise; 6 tablespoons extra-virgin olive oil, divided, plus additional for brushing; 1 1/2 teaspoons coarse kosher salt, divided; Freshly ground black pepper; 1 tablespoon plus 1 teaspoon red wine vinegar; 1 large garlic clove, minced, plus 1 garlic clove, halved; 8 batarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise; 8 thick slices applewood-smoked bacon, halved crosswise; 2 8-ounce balls burrata cheese, each cut into 4 slices; 8 teaspoons mostarda

Servings: persons

1 medium head of escarole (about 13 ounces), halved lengthwise
6 tablespoons extra-virgin olive oil, divided, plus additional for brushing
1 1/2 teaspoons coarse kosher salt, divided
Freshly ground black pepper
1 tablespoon plus 1 teaspoon red wine vinegar
1 large garlic clove, minced, plus 1 garlic clove, halved
8 batarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise
8 thick slices applewood-smoked bacon, halved crosswise
2 8-ounce balls burrata cheese, each cut into 4 slices
8 teaspoons mostarda

1
Place escarole in bowl. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and pinch of ground black pepper. Let stand 5 minutes.
2
Heat large skillet over high heat. Cook escarole until browned and wilted, about 6 minutes; turn and cook until tender, about 3 minutes. Transfer to cutting board and cool. Cut off root end and any blackened pieces from escarole and discard, then coarsely chop escarole.
3
Whisk 4 tablespoons oil, vinegar, minced garlic, and 1/2 teaspoon salt in medium bowl. Season with pepper. Add escarole and toss to coat; let stand at least 15 minutes and up to 30 minutes.
4
Preheat oven to 400u00b0F. Brush bread slices on 1 side with additional olive oil. Place oiled side up on baking sheet and bake until golden, about 6 minutes. Rub bread with halved garlic.
5
Meanwhile, cook bacon in large skillet over medium-high heat until brown but not crisp.
6
Place 2 crostini on each of 4 plates. Divide escarole among crostini; top each with 1 bacon piece and 1 cheese slice. Sprinkle with salt and black pepper. Top each with 1 teaspoon mostarda.
7
A sweet-tart Italian condiment made of fruit preserved in syrup,
8
contains only a bit of mustard and is served like a chutney with savory foods. You'll find it at some supermarkets, Italian markets, specialty foods stores, and cheese stores.
9
, mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores.

1520

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium head of escarole (about 13 ounces), halved lengthwise, 6 tablespoons extra-virgin olive oil, divided, plus additional for brushing, 1 1/2 teaspoons coarse kosher salt, divided, Freshly ground black pepper, and more.

Yes, Escarole And Bacon Crostini With Mostarda falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole And Bacon Crostini With Mostarda

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