Mixed Greens with Warm Goat Cheese and Pesto on Toast

A long-standing comrade of mine is soon to embark on a journey a great geographic distance away from me. Always an enthusiastic and appreciative dinner guest, most importantly a highly creative and rational influence and loyal friend, I selfishly regret that Mike will be escaping the city walls surrounding foggy London, Ontario.

Virtually we will remain connected, and I'll mail him non-perishables.

Lest it sound like I am writing a eulogy, I am reminded of valuable friendships I have forged that would not have occurred without the internet. I immediately think of my Scottish friend Holler, who kindly surprised me with a cookbook that this recipe was inspired by.

Mixed Greens with Warm Goat Cheese and Pesto on Toast

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Published on July 18, 2008 Toasted crusty bread topped with pesto and baked goat cheese and served on mixed salad greens — simple, elegant and delicious Print this recipe Ingredients: generous handful of fresh basil leaves, finely chopped 1/2 cup of olive oil 4 thick slices of crusty bread 1 clove garlic, split 6 oz (170 g) soft unripened goat cheese 5 cups mixed salad greens juice from 1 lemon sea salt and fresh cracked black pepper to taste handful of green or black olives, pitted Instructions: Using a mortar and pestle, mash the basil together with enough olive oil to make a watery paste (about 1/4 cup). Set aside for at least 1 hour. Lightly toast the bread slices and rub with garlic. Preheat an oven to 450° Whisk together the lemon juice, remaining olive oil, and salt and pepper to taste. Toss the salad greens with the dressing. Place the slices of toast on a baking pan and top with 3/4 inch slices of goat cheese. Bake for 8 to 10 minutes or until the cheese is slightly browned on the edges. Remove from heat and top each slice with the pesto. To serve, transfer some of the salad greens to plates and top with slices of toast. Scatter the olives on the plates. Makes 4 servings