Grilled Escarole Toasts with Trout Roe

1. 1

   Light a grill.

2. 2

   Fill a large bowl with cold water.

3. 3

   Holding the escarole by the root end, dip the heads in the water to release any dirt between the leaves.

4. 4

   Shake off the excess water.

5. 5

   In a small bowl, whisk 1/2 cup of olive oil with the thyme and garlic.

6. 6

   Brush the escarole with garlic oil and season with salt and pepper.

7. 7

   Grill over moderate heat until charred outside and tender within, about 20 minutes; brush a few times with garlic oil during grilling.

8. 8

   Transfer to a work surface and let cool, then coarsely chop.

9. 9

   Brush the baguette slices with olive oil and season with salt and pepper.

10. 10

    Grill until lightly charred on both sides, about 2 minutes.

11. 11

    In a large bowl, toss the escarole with any remaining garlic oil; season with salt and pepper.

12. 12

    Top the toasts with the escarole, creme fraiche and trout roe and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.