Honest Fare

Pretty Provisions and Notes from the Kitchen

Braised Romaine Lettuce & Goat Cheese Crostini

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Braised Romaine Lettuce & Goat Cheese Crostini, Honest Fare by Gabrielle Arnold

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!

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Coop/prep time: 15 mins.

You need:

  • Romaine lettuce
  • Ciabatta or peasant style bread
  • Goat cheese or another soft mild cheese
  • Coarse sea salt
  • Cracked black pepper


  1. Thinly slice bread and lightly toast. Set aside.
  2. If the cheese keeps getting stuck and/or clumping to the fork during stirring, just remove it and break it up and continue stirring.
  3. 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.
  4. Spread cheese across crostini and fold one romaine leaf in half and place it on top (stalk side down).
  5. Enjoy hot or at room temp.



  1. Posted April 26, 2010 at 11:50 AM | Permalink

    Hm, I didn’t think cooked lettuce would look very attractive, but it looks quite hearty. I keep forgetting how goat cheese tastes though.

  2. Posted April 26, 2010 at 7:57 PM | Permalink

    I can’t say I’ve ever cooked my romaine, but this sounds like the quickest tastiest snack, and I’ve got all the ingredients in my fridge. Perfect!

  3. Posted April 27, 2010 at 11:49 AM | Permalink

    I can’t believe how good that was..

  4. Posted April 27, 2010 at 7:18 PM | Permalink

    wow! I saw your guest post over at The Kitchn and must say this looks wonderful! I have both some Brillat Savarin and some green pepper encrusted goat cheese in my cheese drawer at home, and will have to give this a try. Beautiful pictures too!

  5. Posted May 5, 2010 at 9:36 AM | Permalink

    this looks incredible and i never would have imagined it. thank you!

  6. Posted May 14, 2010 at 4:00 PM | Permalink

    sounds delicious! and I usually always have the ingredients on-hand.
    I ALMOST bought those same plates at anthro a few weeks ago. so adorable!

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