Sunday, October 9, 2011
Pear-Gorgonzola Salad with Pesto-Tomato-Artichoke-Bruschetta
Sunday night and looking for a quick meal to serve my football watching man. I came up with a pear-gorgonzola chicken salad and pesto-tomato-artichoke bruschetta bread. Pretty, tasty and delightfully easy. Greg was all grins!
Pear-Gorgonzola Chicken Salad
Mixed greens -- 1 cup per salad Gorgonzola or blue cheese -- about a one inch square , per bowl, crumbled 5 toasted pecan halves 1/2 diced crisp apple-pear (I get these at Sam's... but if you can't find them, use a crisp pear) Toss above and dress with your favorite Ranch dressing Top with slices of roast chicken
Pesto-Tomato-Artichoke Bruschetta Bread
1 small loaf French bread
About 1 T of olive oil and 2 T. soft butter
Pre-made Pesto (I love the Artisan brand at Sams) about 1/4 -1/3 cup
Garlic clove, cut in half
1 ripe tomato, small dice'
3 marinated artichoke hearts, small dice
pinch sea salt and sugar
Cut a small loaf of French bread in half length wise. Place on a large cooking sheet. Sprinkle cut sides with olive oil and smear with a little butter. Put under broiler until butter is melted and edges are golden brown. While warm, rub the raw garlic half over the bread. Then spread with pesto. In a small bowl mix the diced tomato and artichoke heart, sprinkle with a pinch of sea salt and sugar. Serve!