Mixed Green Salad With Fromage Fort Toasts

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
12 slices of baguette, sliced about half-inch thick on a slight angle
1/3 cup extra-virgin olive oil (EVOO), plus some for drizzling
1/2 pound leftover cheese such as brie, camembert, swiss, blue – anything or any combination!
1 clove garlic, peeled
1/4 cup dry white wine
Freshly ground black pepper to taste
2 tablespoons chopped chives
Zest of 1 lemon
1 large shallot, finely chopped
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
8 cups of mixed greens

In the bottom of a salad bowl, combine the shallots, mustard and some salt and pepper with the white wine vinegar. In a slow steady stream, whisk in the 1/3 cup EVOO. Add the mixed greens, toss to combine and serve the Fromage Fort toasts alongside.

Preheat oven to 375F.

Arrange the baguette slices on a cookie sheet, drizzle some EVOO over them and transfer to the oven. Toast until golden brown, about 4-5 minutes. Flip them over and toast on the second side until golden, 3-4 minutes. Remove from the oven and cool.

While the bread is toasting, make the Fromage Fort (a.k.a. cheese spread): In a food processor, combine the leftover cheese pieces, garlic clove, white wine and pepper. Process until smooth, transfer to a bowl and mix in the chives and lemon zest. Spread evenly on the cooled toasts.