Title: Bruschetta W/braised Escarole & Roasted
Categories: Appetizer
Yield: 4 Servings

2 Whole heads garlic
2 ts Olive oil; plus
1 tb Olive oil (preferably
-extra-virgin)
1 1/2 lb Escarole; trimmed; cut into
-1-inch pieces
1 Clove (large) garlic; minced
4 sl French bread (4" x 6" each)
-halved; toasted
1 Lemon; cut into 8 wedges

Date: Sun, 28 Apr 1996 00:19:27 -0400

From: BobbieB1@aol.com