whole grain fresh bread boule/loaf
herbs de provence
yellow onion, sliced thin
cannellini beans, cooked and drained
endive, halved and sliced
red wine vinegar
radicchio, chopped , optional
extra virgin olive oil, optional
- Over medium heat, melt the butter in a large pan. Add all of the sliced onions and stir to coat. Leave them on medium low heat, and stir every once in awhile until they turn a golden brown color. This should take about 20 minutes, depending on the pan size and material.
- While the onions cook, slice the bread into ¼-1/2” slices. I used 4 slices, two per person. Warm a grill or grill pan (you can use a toaster as well).
- In a mixing bowl, add the beans, Mache, endive, optional radicchio, vinegar and a pinch of salt and pepper. Add the caramelized onions to the bowl and mix. You will need to use your fingers to separate the tangled onions. You could add a tsp of oil here if you like things more dressed, plenty tasty without, a tad zingy from the vinegar.
- Toast the bread slices on the grill, grill pan or toaster. While they are still hot, rub the raw garlic clove on one side of each slice. The heat will release the garlic flavor. Spread desired amount of goat cheese on the garlic side of the toast and sprinkle 1 tsp or so of the herbs de provence on top of the cheese. Plate them with a few heaping spoonfuls of the Mache and bean mixture atop the toast and sprinkle with fresh pepper.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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