Appetizer
Bruschetta Roman Style With Sautéed Bitter Greens and Imported Italian Cheese

This recipe was featured on "You're the Chef" episode #401. Buy this episode from WVIA.

Yield: four appetizer portions

Ingredients:

1 each	loaf, Italian bread, cut into spears
as needed	fresh ground black pepper
1/2 c.	extra virgin olive oil
1/4 c.	fresh garlic, chopped
3 c.	escarole or endive, chopped, washed and drained
3 c.	radicchio, chopped and washed
1 each	Belgian endive, chopped
1/4 c.	sun-dried tomatoes in oil, sliced
2 c.	Romano cheese, shredded

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Procedure:
Sauté the bread in the olive oil over medium heat until it is browned on one side. Repeat until all the pieces are brown; hold them on absorbent paper.

In the same pan, sauté the garlic until golden brown. Add the greens and radicchio and sauté until it withers and turns lightly brown. Add the endive and sun-dried tomatoes. Cook until the endive just begins to soften. Remove from heat.

Top the bread with the cooked greens. Add the shredded cheese. Broil if desired to melt and lightly brown the cheese.