• 2 garlic cloves, peeled, halved
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)
  • 4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
  • A nice blend of lettuce leaves (we prefer Artesian Harvest™ Salad Blend)
  • 2 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 2 tablespoons pine nuts, toasted

Author of this recipe

Mike Costa

Mike Costa

Grower / producer

Mike Costa’s family spans three generations in the USA, with his father’s family emigrating from Portugal and his mother’s family emigrating from Switzerland. Mike’s father (Anthony Costa) was... Read more

Enjoy this lovely salad from Soledad, California. Brought to you salad grower Mike Costa.

Total votes: 761


Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.

Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.

Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

Tips from the author

Makes 2 main sized plates

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