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Wilted Greens and Fontina on Sourdough Toast by Author Cecilia Galante

Wilted Greens and Fontina on Sourdough Toast by Author Cecilia Galante

Skipping past typical snacks, why not theme your next book club gathering around serving a little something less expected, like Wilted Greens and Fontina on Sourdough Toast, from The Invisibles author Cecilia Galante.

“One of my favorite chapters in The Invisibles is when all the women go to Tru, a very fancy, expensive French restaurant in the heart of downtown Chicago. Except for Monica, a Manhattan socialite for the past ten years and used to eating out, none of the other women have been exposed to the strange, exotic delicacies that are placed before them throughout the meal. The experience simultaneously delights and troubles them, leading to a series of funny moments around the table.

One of the biggest joys about food is trying something new – and discovering how fabulous it is. It would be great fun for a book club to expand on this theme, having each member bring some sort of unusual appetizer or different wine to the gathering – and letting each person try something new, maybe for the very first time. It doesn’t have to be anything crazy, but thinking outside the chip and dip selection might be worth your while, and open up whole new worlds you never even knew existed.

Here is one of my favorite exotic (and easy) appetizers that I love to prepare – and eat!”

WILTED GREENS AND FONTINA ON SOURDOUGH TOAST

INGREDIENTS

Loaf of sourdough bread

Various greens (kale, spinach, arugula)

Garlic clove, minced

Olive oil

Fontina cheese, shredded

DIRECTIONS

Slice the sourdough bread into slices and then in fourths. Brush each piece with olive oil and toast in a 350-degree oven for 8 minutes or until just crisp.

Meanwhile, warm a minced clove of garlic in a tablespoon of olive oil. Add two or three large handfuls of any kind of green. (I like a mixture of kale, spinach and arugula.) Let the greens wilt for about 2-3 minutes and then pile in mounds on top of the sourdough toasts.

Top with shredded fontina cheese and put under the broiler for 1 minute.

Serve warm, with a glass of Sutter Home Pinot Grigio or Sauvignon Blanc.

 

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Book Club Selection: The Invisibles

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