Bruschette with Wilted Greens and Pecorino

Ingredients

• 4 slice Rustic country-style bread (Cut from the center of a sturdy boule; approximately 1 inch thick)
• 2 Eggs (Beaten)
• 0.25 cup Extra-virgin olive oil (Divided; for frying, sautéing the greens, and finishing)
• 1 lb Dandelion greens (Trimmed, washed, and roughly chopped; bitter greens such as escarole may be substituted)
• 2 clove Garlic (Thinly sliced or minced)
• 2 oz Pecorino Romano (Shaved or very thinly sliced)
• Kosher salt (To taste)
• Black pepper (To taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Arrange the bread slices in a single layer on a baking sheet and toast until the surfaces are dry and lightly golden, about 8 to 10 minutes, turning once if needed. Do not skip this step: untoasted bread becomes too soft after the egg dip and will not support the greens.

2. 2

   While the bread toasts, wash the dandelion greens thoroughly, drain them, trim away tough stems, and roughly chop the leaves. Beat the eggs in a shallow dish until completely blended.

3. 3

   Heat about 1 tablespoon of the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.

4. 4

   Add the chopped dandelion greens to the skillet. Season with salt and pepper, then toss until the leaves wilt and become tender, about 4 to 6 minutes. Transfer the greens to a bowl and keep them warm.

5. 5

   Dip only one side of each toasted bread slice into the beaten egg. Leave the other side dry so it remains crisp; do not soak the bread, because the crumb should be moistened but still sturdy.

6. 6

   Wipe out the skillet if necessary and heat 2 to 3 tablespoons of olive oil over medium heat. Place the bread slices egg-side down and fry until the egg-coated side is golden and softly set, about 2 to 3 minutes. Add more oil as needed and turn briefly only if necessary to warm the dry side without making it soggy.

7. 7

   Transfer the fried bread to serving plates with the crisp side down and the custardy side facing up. Spoon the warm wilted greens over each slice.

8. 8

   Top the greens with shaved pecorino and drizzle with the remaining olive oil. Serve immediately, while the bread is crisp underneath and the egg-coated surface is still soft and pillowy.

Notes

The source describes this as an adaptation of a dish from Umbria. Offer one piece per person as a first course for four, or two pieces per person as a light meal for two. Rustic bread from the center of a boule works best because its sturdy crumb supports the toppings. The quantities and detailed method are reconstructed because the accessible page excerpt is membership-gated and does not expose the original ingredient list or instructions.

Nutrition per serving

• appetizer
• light meal
• Italian
• Umbrian
• vegetarian
• pan-fried
• bruschetta
• first course