Romaine Hearts with Balsamic Vinegar and Garlic Crostini
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INGREDIENTS 8 slices day-old crusty bread, cut on an angle 2 cloves garlic, crushed Tapanade, see below Extra-virgin olive oil, for drizzling, plus 1/2 cup 2 hearts of romaine lettuce 3 tablespoons balsamic vinegar 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon freshly ground black pepper Toast bread in hot oven or under broiler. Rub toast with crushed garlic; top with Tapanade and drizzle with extra-virgin olive oil. Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing. Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve. TAPANADE 1 cup pitted chopped kalamata olives 2 canned anchovy fillets, rinsed and chopped In a small bowl combine the olives and anchovies. Makes 4 servings