A Cook's California

For those times when you need a first course that’s more special than a salad and you have only time to run to one store this recipe is for you. The ingredients can all be found in a well-stocked super market.

4 slices sourdough or potato-rosemary bread
1 tablespoon olive oil
One whole clove of garlic
4 ounces Cambozola cheese (or truffle brie)
½ cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 large handfuls mixed baby lettuces
½ cup each red and green seedless grapes, cut in half
4 Tablespoons walnuts (or almonds or hazelnuts)
4 slices prosciutto, each slice torn into several pieces

Heat the broiler. Brush the bread on one slide with the tablespoon olive oil and toast under the broiler. Lightly rub the toasted slices with the garlic. Thinly slice the cheese and spread onto the toasted bruschetta. Return to the broiler for 20 seconds, just to warm the cheese. Remove the bruschetta to four salad sized plates.

Blend the ½ cup olive oil and the vinegar to make a dressing. Season with salt and pepper. Toss with the remaining ingredients. Top the bruschetta with the salad and serve at once.

Yield: four good sized first courses.

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.