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| 12 | Slices thin French bread (1/2 inch thick) |
| 1 1/4 Tasse | Crumbled goat cheese(chevre) |
| 1 Esslöffel | olive oil |
| 2 Esslöffel | tomatoes sun-dried, chopped |
| 1 | cloves garlic minced |
| 2 Esslöffel | basil chopped, fresh |
| 1/4 Teelöffel | pepper |
| 1 | Head Romaine lettuce, broken in bite-sized pieces |
| 1 1/2 Tasse | Corn niblets, fresh for frozen and defrosted |
| 1/2 Tasse | parmesan grated |
| 1/3 Tasse | pine nuts toasted |
| 2 Esslöffel | chives fresh, chopped |
| 1/2 Tasse | Storebought or homemade Caesar salad dressing |
| | Whole chives for garnish |
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1. To prepare crostini, place bread slices on a baking sheet and toast lightly in a preheated 350°F oven for 3 to 4 minutes per side. Cool.
2. In a small bowl, combine goat cheese with oil. Blend in sun-dried tomatoes, garlic, basil and pepper.
3. Place lettuce, corn, Parmesan, pine nuts and chopped chives in a large bowl. Add Caesar salad dressing and toss well.
4. Arrange salad on serving dishes. Spread toast slices with goat cheese. Top salad with crostini. Garnish with whole chives. Yield: 6 servings Prep Time: 15 minutes Cooking Time: 8 minutes Typed in MMformat by cjhartlin@email. Msn. Com
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