Kale and burrata Bruschetta

By lisalang

Ingredients

• Kale and burrata bruschetta
• Yields 6 to 8 servings
• 1 rustic baguette, sliced diagonally to form long slices
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 cloves of garlic, peeled
• 1 bunch of curly kale, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 16 ounces of burrata

Preparation

Step 1

1. Set your oven to broil.

2. On a baking tray, line up baguette slices.

3. Pour 1/4 cup of olive oil into a small bowl, and with a pastry brush, brush onto the tops of the baguette slices.

4. Broil until tops are slightly brown and crispy.

5. While the bread is toasting, in a sauté pan, heat 2 tablespoons of olive oil over medium heat.

6. Using a microplane [1] grater, grate one clove of garlic into pan. Add kale, salt, and pepper. Stir everything together. Add water and cover until kale becomes wilted and tender. Set aside.

7. Using the other clove, rub the tops of baguette slices with garlic.

8. Spread 1 to 2 tablespoons of burrata on each slice of bread and top with a spoonful of sautéed kale. Serve warm.