Mixed Greens with Warm Goat Cheese and Pesto on Toast

An old friend of mine is soon to embark on a journey a great geographic distance away from me. Always an enthusiastic and appreciative dinner guest, most importantly a highly creative and rational influence and loyal friend, I selfishly regret that Mike will be escaping the city walls of London, Ontario. Virtually we will remain connected, and I'll mail him non-perishables.

In the meantime, Mike would have loved these pieces of toasted bread slathered with pesto, warm baked goat cheese and olives as much as I would have enjoyed serving them to him. At least it's so easy that he and anyone else will not have the slightest difficulty making these delicious appetizers.

Mixed Greens with Warm Goat Cheese and Pesto on Toast

Recipe by Lisa Turner Published on July 18, 2008 Toasted crusty bread topped with pesto and baked goat cheese and served on mixed salad greens — simple, elegant and delicious Preparation: 15 minutes Cooking time: 10 minutes Print this recipe Ingredients: generous handful of fresh basil leaves, finely chopped 1/2 cup olive oil 4 thick slices of crusty bread 1 clove garlic, split 6 oz (170 g) soft unripened goat cheese 5 cups mixed salad greens juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste handful of green or black olives, pitted Instructions: Using a mortar and pestle, mash the basil together with enough olive oil to make a watery paste (about 1/4 cup). Set aside for at least 1 hour. Lightly toast the bread slices and rub with garlic. Preheat an oven to 450°F. Whisk together the lemon juice, remaining olive oil, and salt and pepper to taste. Toss the salad greens with the dressing. Place the slices of toast on a baking pan and top with 3/4 inch slices of goat cheese. Bake for 8 to 10 minutes or until the cheese is slightly browned on the edges. Remove from heat and top each slice with the pesto. To serve, transfer some of the salad greens to plates and top with slices of toast. Scatter the olives on the plates. Makes 4 servings