Fall

Kale and Burrata On Garlicky Toasts

by:
January 11, 2015
Author Notes

Loads of kale is the perfect excuse for eating delicious cheese and garlicky bread while still feeling "healthy." This recipe uses a minimum of oil and an open pan to sautéed the kale avoiding the sogginess that often comes with kale. The garlic gets toasty and the texture is just right. Then at the end you can moisten it to your liking with olive oil. —meganvt01

  • Makes 6-8 crostini - depending on size
Ingredients
  • 1 Large bunch lacinto kale ribs removed and cut into thin strips
  • 2 Cloves garlic, sliced
  • 1 tablespoon Olive oil
  • 1/4 teaspoon Crushed red pepper
  • 1 teaspoon Lemon zest
  • 1 Baguette
  • 2 Cloves garlic, slightly smashed
  • 2 Balls of burrata cheese. Carefully sliced into quarters
  • Olive oil and salt and pepper for garnishing.
  • 2 tablespoons Pine nuts, toasted
In This Recipe
Directions
  1. In a large skillet heat the olive oil over medium. Add the garlic, red pepper, and kale stirring to allow the oil to coat. Sprinkle with salt. Sauté carefully for about 10-15 minutes - lower the heat if your garlic is getting too brown. It should get toasty but not too dark. Cook until the kale is tender but it will be dry and starting to get a bit brown. This is good :). When the kale is cooked remove from heat and add the pine nuts and lemon zest. Season with salt and pepper.
  2. Meanwhile, slice your baguette on the diagonal and brush with olive oil on each side. Season with salt and pepper. Broil the slices until just lightly browned on each side. As soon as it is done, rub with the smashed garlic on each side. Discard leftover garlic.
  3. Top each toast with kale and a slice of burrata. Drizzle generously with olive oil to moisten the kale.

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Review
meganvt01

Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.