Toast thick slices of seeded bread until they shatter under your teeth, then top them with creamy goat cheese, fresh greens, and a sharp vinaigrette. This shelf's sturdy, nutty bread gets a second life as the foundation for a light but satisfying dinner.

Serves 2. 15 minutes, 12 at the stove.

About 730 calories a serving, 25 g protein, 72 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Brush 8 slices of seeded bread lightly on both sides with 2 tablespoons of oil, place them on a baking sheet in a single layer, and toast for 8 to 10 minutes, turning halfway, until golden and crisp at the edges.10 min
2. While the bread toasts, mince 1 garlic clove and whisk it together with 1 tablespoon of oil, 1 tablespoon of water, 1/2 teaspoon of salt, and a pinch of pepper to make a vinaigrette.
3. Place 3 cups of mixed greens in a bowl, pour the vinaigrette over them, and toss to coat lightly.
4. Spread or crumble 4 ounces of goat cheese evenly across the warm toasted bread slices, top each with a small mound of dressed greens, and serve at once.

Note Swap the greens for roasted vegetables or pickled vegetables if you prefer warmth. Leftover toast keeps in an airtight container for two days and can be eaten as a snack or crumbled into salads. Serve with a chilled white wine or a bright apple cider to balance the richness of the cheese.