Grilled Escarole Toasts with Trout Roe
Ingredients
- Extra-virgin olive oil
- Two 10 to 12-ounce heads of escarole
- 1 tablespoon chopped thyme
- 2 garlic cloves, minced
- Kosher salt
- Pepper
- Eighteen 1/2-inch-thick baguette slices cut on a wide diagonal
- Crème fraîche, for serving
- Trout roe, for serving
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