Once you know how to make perfectly toasted crostini, you can finish them off with an infinite number of different toppings. The trick is to use really good bread and slice it thin enough to bite, but thick enough to support ingredients like gooey cheese and roasted vegetables.
Ingredients
- 2 tbsp pine nuts
- 1 baguette, cut into ¾-inch slices
- ¼ cup olive oil, divided
- 6 garlic gloves, divided
- 1 lb Dino kale, ribs and stems removed
- 1 tbsp butter
- ¼ tsp red pepper flakes
- ⅛ tsp ground nutmeg
- ½ cup heavy cream
- Zest of 1 lemon
- ½ cup shredded parmesan cheese
- ½ tsp kosher salt
- ½ tsp ground pepper
Instructions
Just Add Salt Toasted Kale Crostini
Serves 10-12
1. Preheat oven to 400°. Toast the pine nuts over low heat in a medium pan, about 5 minutes. Remove from head and set aside.
2. Brush baguette slices on both sides with 2 tablespoons of olive oil.
3. Place bread on a baking sheet, and bake for about 6 minutes until golden brown. Cut 4 of the garlic cloves in half. Remove bread from oven and rub with halved garlic cloves.
4. Bring a large pot of salted water to a boil, then add kale. Blanch for 3 to 5 minutes, until just tender. Drain and cool, patting with paper towels to dry completely. Chop into fine ribbons and set aside.
5. Mince the remaining 2 garlic cloves. Melt butter in a large sauté pan over low heat. Add remaining olive oil and garlic and cook, stirring, until garlic is fragrant, 2 to 3 minutes. Add the kale, red pepper flakes and nutmeg and continue to cook for 2 more minutes.
6. Add cream and half of the lemon zest and bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until mixture is combined, about 8 minutes. Stir in salt, pepper and half of the shredded parmesan.
7. Spread the kale mixture evenly on crostini and sprinkle with remaining cheese, roasted pine nuts and lemon zest. Serve immidiately.
