Caesar Corn Salad With Chevre Crostini Recipe

• 12 slc thin French bread (1/2 inch thick)
• 1 1/4 c. Crumbled goat cheese(chevre)
• 1 Tbsp. Extra virgin olive oil
• 2 Tbsp. Minced sun-dry tomatoes
• 1 x Clove garlic, chopped
• 2 Tbsp. Minced fresh basil
• 1/4 tsp Pepper
• 1 head Romaine lettuce, broken in bite-sized pcs
• 1 1/2 c. Corn niblets, fresh for frzn and defrosted
• 1/2 c. Grated Parmesan cheese
• 1/3 c. Pine nuts, toasted
• 2 Tbsp. Minced fresh chives
• 1/2 c. Storebought or possibly homemade Caesar salad dressing Whole chives for garnish

1. 1.
2. To prepare crostini, place bread slices on a baking sheet and toast lightly in a preheated 350 F oven for 3 to 4 min per side.
3. Cold.
4. 2.
5. In a small bowl, combine goat cheese with oil.
6. Blend in sun-dry tomatoes, garlic, basil and pepper.
7. 3.
8. Place lettuce, corn, Parmesan, pine nuts and minced chives in a large bowl.
9. Add in Caesar salad dressing and toss well.
10. 4.
11. Arrange salad on serving dishes.
12. Spread toast slices with goat cheese.
13. Top salad with crostini.
14. Garnish with whole chives.
15. Yield:6 servings
16. Prep Time: 15 min
17. Cooking Time: 8 min

bread, extra virgin olive oil, tomatoes, clove garlic, fresh basil, pepper, head romaine lettuce, corn niblets, parmesan cheese, nuts, fresh chives, chives

Taken from cookeatshare.com/recipes/caesar-corn-salad-with-chevre-crostini-96999 (may not work)