Sweet Fig and Mesculin "Splitsville" Salad with Nutty Pesto and Goat Chese Crostini
- prep time 5 min
- total time 5 min
- serves 4
1 cup cup fresh basil leaves (packed)
¼ cup of pine nuts, toasted
1 small clove of garlic
¼ cup fresh parmesan cheese, grated
1 big pinch of sea salt and freshly cracked black pepper
¼ cup extra virgin olive oilGoat Cheese Crostini
½ fresh baguette, sliced into 1/2 inch rounds
¼ cup goat cheese
1 Tbsp extra virgin olive oilSalad
½ cup dried figs, sliced
4 cup mesculin greens
3/10 cup aged balsamic, reduced until thick and syrupy
1. In a food processor, blend together basil, toasted pine nuts, garlic, parmesan, sea salt and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.Goat Cheese Crostini
1. Spread cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until cheese is slightly golden and bubbling.Salad
1. In a bowl, combine figs, greens, and 4 tablespoons of the pesto and mix.
2. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.
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