Ingredients
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INGREDIENTSPreheat the oven to 325F.
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3 tablespoons
extra-virgin olive oil
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1/4 pound
Marzolino or other young Tuscan Pecorino cheese, grated
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1/4 pound
aged Pecorino cheese, grated
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1/4 pound
Swiss cheese, grated
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1/4 pound
Taleggio cheese, cut into small pieces
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8
cured black olives, pitted and cut into thin rounds
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2 cups
washed mixed salad greens including arugola, cut into thin strips
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2 tablespoons
balsamic vinegar
Directions
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DIRECTIONSBrush 1 tablespoon of the olive oil in an 11x 8-inch Pyrex or similar baking dish.
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Mix the cheeses together in a bowl then transfer them to the baking dish. Sprinkle the olives over the cheese.
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Cover the dish with foil and bake it about 5 minutes to allow the cheeses to melt. Remove the dish from the oven and keep warm.
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Toss the salad greens with the remaining olive oil, salt, and vinegar in a bowl.
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Transfer the greens to a serving platter. Carefully scoop the cheese mixture over the salad. Serve allowing each person to help themselves.
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