This festive Sicilian-style topping livens up the earthy flavor of escarole with sweet raisins and savory olives and capers. The red pepper flakes add an appealing spark of heat.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
15 mins
cook:
14 mins
total:
29 mins
Yield:
24 servings (serving size: 1 crostino)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Brush 1 side of bread slices with 3 teaspoons oil; place on a baking sheet and bake at 375° for 10 minutes or until lightly toasted.

  • Heat 1 teaspoon oil in a large nonstick skillet. Add escarole, and cook 2 to 3 minutes or until escarole wilts. Add olives and next 5 ingredients; sauté 2 minutes. Drain escarole mixture.

  • Top each bread slice with about 2 tablespoons escarole mixture. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

54 calories; fat 2.1g; saturated fat 0.4g; protein 1.2g; carbohydrates 8.7g; cholesterol 0mg; iron 0.5mg; sodium 162mg; calories from fat 32%; fiber 1.4g; calcium 20mg.
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