Weekend Snack: Braised Romaine Lettuce Crostinis
Ciabatta or peasant style bread
Goat cheese or another soft mild cheese
Coarse sea salt
Cracked black pepper
Thinly slice bread and lightly toast. Set aside.
Wash a few firm, green romaine leaves. Dry thoroughly.
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.
Spread cheese across crostini and fold one romaine leaf in half and place it on top (stalk side down).
Enjoy hot or at room temp.