-
1
Place garlic and oil in small glass measuring cup or ramekin.
-
2
Cover tightly with plastic wrap and microwave 30 seconds.
-
3
Transfer garlic to small bowl.
-
4
Reserve oil.
-
5
Using fork, coarsely mash garlic.
-
6
Add basil, vinegar, and mustard to mashed garlic.
-
7
Whisk until smooth.
-
8
Gradually whisk in reserved garlic oil.
-
9
Season to taste with salt and pepper.
-
10
(Can be made 1 day ahead.
-
11
Cover and refrigerate.
-
12
Let stand 1 hour at room temperature and rewhisk before using.)
-
13
Mix first 6 ingredients in medium bowl to blend.
-
14
Dip each cheese round into egg whites, turning to coat.
-
15
Coat each with breadcrumb mixture.
-
16
Transfer coated cheese rounds to plate.
-
17
Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
-
18
Prepare barbecue (medium-high heat).
-
19
Heat 1 tablespoon olive oil in heavy large nonstick skillet over medium-high heat.
-
20
Add cheese rounds and cook until golden and crisp, about 3 minutes per side.
-
21
Transfer to plate.
-
22
Brush bread slices on both sides with olive oil.
-
23
Grill until beginning to toast, about 3 minutes per side.
-
24
Transfer to plate.
-
25
Place greens in large bowl and toss with all but 2 tablespoons vinaigrette; season to taste with salt and pepper.
-
26
Divide salad among 6 plates.
-
27
Top each with 1 cheese round and 1 slice grilled bread.
-
28
Drizzle cheese rounds with remaining 2 tablespoons vinaigrette and serve.
-
29
Available at Asian markets and in the Asian foods section of some supermarkets.
