Warm Camembert Croutes with Dandelion Greens and Red Currants |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon unsalted butter, softened |
4 1/2-inch-thick slices from a baguette |
1 1/2 tablespoons minced shallot |
1 tablespoon white-wine vinegar |
1 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
1/2 of an 8-ounce wheel camembert cheese |
5 cups baby dandelion greens or other baby greens such as mizuna or arugula |
1/2 cup fresh red currants if desired |
Directions:
1. Preheat oven to 450° F.
2. Butter baguette slices on 1 side and on a baking sheet toast in middle of oven 5 minutes, or until pale golden. Toasts may be made 1 day ahead, cooled completely, and kept in a sealable plastic bag at room temperature.
3. Preheat broiler.
4. In a large bowl whisk together shallot, vinegar, and mustard and add oil in a slow stream, whisking until emulsified. Cut Camembert into 4 wedges. Top each toast with a wedge of Camembert and on baking sheet broil about 4 inches from heat 5 minutes, or until cheese begins to melt. Add greens and currants to vinaigrette, tossing to coat.
5. Serve salad topped with Camembert croûtes.
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