Gorgonzola Crostini with Kale

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Gorgonzola Crostini with Kale

 

16 thin slices of sourdough bread

olive oil

salt and pepper

2 cloves garlic, peeled, cut in half

1 bunch kale, washed, leaves stripped from stems

1/2 tsp. crushed dried red chilies

1 tbsp. raisins, soaked in warm water for 10 minutes

2 tbsps. pine nuts, toasted

3 tbsps. balsamic vinegar

4 ozs. Gorgonzola cheese

Parmesan shavings, to garnish, optional

 

Place bread slices on a baking sheet, brush lightly with olive oil and

sprinkle with salt and pepper. Bake 6 minutes, until browned on edges but still

chewy in the center. Rub bread slices with one of the cloves of garlic.

Bring a pot of well salted water to a boil, reduce heat, add kale and simmer 3

to 5 minutes. Drain and immediately plunge into ice water to preserve color and

stop the cooking. Drain again and squeeze out as much water as possible with

your hands. Chop and set aside.

Finely slice garlic cloves. Heat 3 tbsps. olive oil in a large frying pan over

medium heat. Add garlic and crushed chilies, and brown lightly. Add cooked kale

and toss to combine flavors. Stir in raisins, pine nuts, and vinegar. Toss

again to heat through.

Spread Gorgonzola thickly over crostini. Spoon on kale mixture, garnish with

optional Parmesan shavings and serve.

Note: Crostini can be made 2 days in advance and stored in an airtight

container. If refrigerated, the greens can be cooked earlier on the same day

you serve them, but don't toss them with the remaining ingredients until 1 hour

before serving, to retain the green color.

Makes 16 crostini.

 

 

 

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