March 24, 2018
Salads, Main Dish Salad, Vegetable Salad,
Dairy, Cheese, Vegetables, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Oil, Kosher Dairy more
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"Recipe source: Fresh from the Farmers' Market cookbook"
Preheat oven to 425 degrees F.
Cut the baguette on a diagonal into 6 thin slices about 7-8 inches long and about 1/4 inch thick. Save the leftover baguette for another use. Using 1 tablespoon olive oil, brush both sides of the baguette slices. arrange on a baking sheet and bake until golden (15 minutes). Remove from oven and set aside. Reduce oven heat to 375 degrees F.
Put goat cheese in a small baking dish and top with 1 teaspoon olive oil. Bake until it is quite warm and soft to the touch (6-8 minutes).
While the cheese bakes, make the salad: In a large bowl, combine cucumbers, onion, garlic, walnut oil, olive oil and 2 1/2 teaspoons vinegar. Season to taste with salt and pepper and toss. Add arugula and toss again. Last and adjust seasoning, adding another 1/2 teaspoon vinegar if needed.
Arrange salad on a serving platter. Scatter olives over the top and around the edge. Spread warm cheese on the toasts, then place the toasts around the salad or pass separately.
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