Bruschetta with Braised Escarole and Roasted Ga
| Yield: | 4 Servings |
| Categories: | Italian, Appetizers |
| 2 | Whole heads garlic | |
| 2 | ts | Olive oil; plus |
| 1 | tb | Olive oil |
| DIVIDER | --(preferably extra-virgin) | |
| 1 1/2 | lb | Escarole; trimmed, |
| DIVIDER | -- cut into 1-inch pieces | |
| 1 | lg | Garlic clove; minced |
| 4 | sl | French bread (4" x 6" each) |
| DIVIDER | -- halved, toasted | |
| 1 | Lemon; cut into 8 wedges |
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