This month's recipe is a great bruschetta using one of my favorite greens, braised
escarole. This tasty treat was sent in by Virginia from the great state of Texas. Virginia
combines it with toasted garlic bread that is served with individual lemon wedges for a
squirt at the end. Very southern Italian! Thanks Virginia, and don't stop the good cooking.


2  whl  heads garlic
2  tsp  Olive oil, plus
1  tbl  Olive oil (preferably extra-virgin)
1 1/2 lb  Escarole, trimmed, cut into 1-inch pieces
1  lrg  Garlic clove, minced
4  slc  Italian or French bread (4" x 6" each) halved, toasted
1   x  Lemon, cut into 4 wedges

Preheat oven to 350 F. Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top of
garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in small glass baking dish.
Drizzle with 1 teaspoon olive oil. Cover dish with foil and roast garlic for 30 minutes or until it becomes  
spreadable like butter.

Cool to room temperature.

Separate garlic into individual cloves. Pinch each clove at root end to release garlic into small bowl.
Mash with fork and stir in another teaspoon of olive oil.

Season with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room
temperature before using.)

Cook escarole in large pot of boiling salted water until just tender, about 4 minutes. Drain well. Heat
remaining 1 tablespoon oil in heavy large skillet over medium heat. Add 1 minced garlic clove; sauté
until heated through, about 3 minutes. Season with salt and pepper.

Spread roasted garlic puree on toasted bread slices. Using tongs, place escarole atop garlic. Serve
with lemon wedges.
Bruschetta with Braised Escarole and Roasted Garlic