Sauteed Greens Bruschetta with Fresh Mozzarella

Name: Sauteed Greens Bruschetta with Fresh Mozzarella
Yield: serves 4 to 6
Ingredients: 1 baguette, sliced diagonally 1/4 inch thick; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, halved, for the toasts, plus 2 more cloves garlic, very finely chopped; 1/2 pound dandelion greens, fresh spinach, or arugula, stemmed; Coarse salt and freshly ground black pepper; 1/2 cup shredded fresh mozzarella cheese

December 9, 2011

Working the line in a restaurant is usually challenging, often miserable, but always an absolute adrenalin-filled rush. When dinner service is going at full throttle, the only option is to do as instructed by the expediter and hang on. This is a version of an appetizer served from my station many years ago while I was interning for chef Nora Pouillon at her Restaurant Nora, in Washington, D.C. She was an amazing role model for me: not only was she an industry leader and a woman, but also a pioneer in the organic movement. Her restaurant was the first in America to be certified organic. Fresh mozzarella is radically different from the hard “pizza” cheese commonly found in supermarket refrigerator cases. The fresh version, in the form of balls packed in lightly salted brine or whey, is increasingly available in many local markets.

Recipe notes

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