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Caesar Corn Salad with Chevre Crostini

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Appetizer Salads


  • 12 Slices thin French bread (1/2 inch thick)
  • 1 1/4 c Crumbled goat cheese(chevre)
  • 1 tb Olive oil
  • 2 tb Chopped sun-dried tomatoes
  • 1 Clove garlic, minced
  • 2 tb Chopped fresh basil
  • 1/4 ts Pepper
  • 1 Head Romaine lettuce, broken in bite-sized pieces
  • 1 1/2 c Corn niblets, fresh for frozen and defrosted
  • 1/2 c Grated Parmesan cheese
  • 1/3 c Pine nuts, toasted
  • 2 tb Chopped fresh chives
  • 1/2 c Storebought or homemade Caesar salad dressing
  • Whole chives for garnish


1. To prepare crostini, place bread slices on a baking sheet and toast lightly in a preheated 350øF oven for 3 to 4 minutes per side. Cool.
2. In a small bowl, combine goat cheese with oil. Blend in sun-dried tomatoes, garlic, basil and pepper.
3. Place lettuce, corn, Parmesan, pine nuts and chopped chives in a large bowl. Add Caesar salad dressing and toss well.
4. Arrange salad on serving dishes. Spread toast slices with goat cheese. Top salad with crostini. Garnish with whole chives. Yield: 6 servings Prep Time: 15 minutes Cooking Time: 8 minutes Typed in MMFormat by Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by on Jun 24, 1999