Escarole and Bacon Crostini with Mostarda

Name: Escarole and Bacon Crostini with Mostarda
Yield: 4 Servings
Ingredients: 1 medium head of escarole (about 13 ounces), halved lengthwise; 6 tablespoons extra-virgin olive oil, divided, plus additional for brushing; 1 1/2 teaspoons coarse kosher salt, divided; Freshly ground black pepper; 1 tablespoon plus 1 teaspoon red wine vinegar; 1 large garlic clove, minced, plus 1 garlic clove, halved; 8 bâtarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise; 8 thick slices applewood-smoked bacon, halved crosswise; 2 8-ounce balls burrata cheese, each cut into 4 slices; 8 teaspoons mostarda

By Nancy Silverton

February 28, 2006

Recipe notes