Escarole & Tosti

I had the best foodie childhood in my personal opinion. My first 12 years of life were spent living directly next-door to my aunts, who lived directly next-door to my Nonna. Every night I would go from house to house to find out what everyone was making for dinner, and chose which house I wanted to eat at.

One of my favorite things my Nonna made was Escarole & Tosti (we called it this, and I have no idea what the official name would be, so we are going to roll with it). This is essentially escarole with garlic, cannellini beans, hard bread, and a ton of parmesan cheese. It is AMAZING. You will never love vegetables more than this cheesy goodness. Unless you can’t eat dairy or gluten… then you’re crying in the corner because you want to eat it (jk this didn’t happen, only on the inside).

In college, I tried to make this with gluten free croutons, which worked pretty well, but I FINALLY perfected it. This tastes just like the real thing and I made about 6 heads of escarole (so enough for my fiancé and I to eat it all week long).

I hope you try it out and develop a new level of love for escarole! 🙂

 

Escarole & Tosti Recipe:

Ingredients:

  • At LEAST 2 heads of escarole (it shrinks down a LOT)
  • 4-5 cloves of garlic
  • 1 Schar gluten free baguette
  • a hefty handful of Follow Your Heart Vegan Parmesan Shredded Cheese
  • 4-6 tablespoons of olive oil
  • 1 can of drained cannellini beans
  • Salt & black pepper to taste

Steps:

Cut up escarole into strips, and wash VERY well (it is extremely sandy). In a large pot, boil water and add the escarole for about 10 minutes until it softens. Drain very well.

In a separate pan, add about 2tbsp olive oil over medium heat. Cut up the baguette into cubes. Add it to the hot oil and stir. Toast the bread until it’s crispy and begins to brown. When the bread is toasted, remove from heat.

In a separate pan, add about 4 tbsp olive oil to a pan over medium heat. Chop garlic and add to pan. Sauté the garlic until it begins to brown and get crispy. Then, add the drained cannellini beans. Cook for about 2-5 minutes for the beans to soften. Add drained escarole and stir. Add the toasted bread and the parmesan cheese to taste. Add salt and pepper to taste.

When the cheese gets melty and the bread softens, you are ready to eat! Enjoy!

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