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0.0 – 0 reviews • Tomato
| Total: |
1 hr |
| Prep: |
10 min |
| Inactive: |
30 min |
| Cook: |
20 min |
Ingredients
- 1 medium head escarole (about 12 ounces), rinsed and outer leaves removed
- Kosher salt and freshly ground black pepper
- 8 slices bacon, preferably center cut
- 1/4 cup extra-virgin olive oil, plus more for grilling
- 4 thick slices sourdough bread
- 1 ripe medium tomato, halved
- 4 lemon wedges, for serving
Instructions
- 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
- 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
- 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato’s juices.
- 4. Top each crostini with an escarole bundle and serve with a lemon wedge.
