The theme over at Apartment Therapy’s The Kitchn this month is Three Square Meals (and dessert). Each week they’ve been focusing on a different meal (breakfast, lunch or dinner) and on the weekends they’ve been featuring recipes for favorite snacks/small bites from various guest bloggers. It was a real treat to be included as a guest blogger in this fun series. I chose to share this recipe for braised romaine lettuce and goat cheese crostini.
A lot of us aren’t familiar with cooked lettuce (or if we are we may have not gotten up the courage to try it yet), so I thought it would be a good recipe to get out there.
I am including the recipe here, but to read the full post and see additional images go over to The Kitchn . And check out some of the other great weekend snacks while you’re there!
RecipeCoop/prep time: 15 mins.
- Romaine lettuce
- Ciabatta or peasant style bread
- Goat cheese or another soft mild cheese
- Coarse sea salt
- Cracked black pepper
- Thinly slice bread and lightly toast. Set aside.
- If the cheese keeps getting stuck and/or clumping to the fork during stirring, just remove it and break it up and continue stirring.
- Cover bottom of pan (cast iron is best if you have one) in olive oil. Set burner to medium high. When oil is slick and hot, place up to 3 romaine leaves on the pan and apply pressure to the stalks (not leafy areas) so they get maximum contact. Do this for a couple minutes then flip the leaves, salt and pepper generously, cover pan and let cook 2 more minutes. Cook uncovered for last minute and remove from heat when browned to perfection. Place on paper towels to absorb excess oil.
- Spread cheese across crostini and fold one romaine leaf in half and place it on top (stalk side down).
- Enjoy hot or at room temp.