Friday, December 19, 2014

Kale Bruschetta

This was based on a recipe from Scandinavian Christmas by Trine Hahnemann.   There are many good ideas in this book for Christmas.  It is on my list to make more out of in the near future.

This was another of the appetizer like finger food that I served at the brunch.  It was simple to make and it was delicious.  I wanted some greens because even though it is winter and heavier foods are usually desired, I get cravings for greens.  Kale is a good choice for this appetizer as it holds up well.  Plus, with the oven turned on low it kept these little bites warm until the guests started to arrive.  This would work well with other greens as well.  I think it would be interesting to see it made with rainbow kale to give it a little more color. 

Kale Bruschetta
1 bunch of kale, washed (dried), ribs removed, and chopped
1-2 tablespoons butter
1 leek, washed (as they tend to be sandy), chopped
3 cloves garlic, finely chopped
6 ounces Gruyere finely grated

1 fresh baguette, cut into slices
butter to toast the baguette slices

Toast the baguette in the butter, turning to be sure they are crunchy on both sides.  Melt the butter in a medium sized saucepan.  (I used the same one that was used to toast the bread.)  Add the leek and garlic and saute for a couple of minutes, until softened.  Add the kale and mix together over a low heat until incorporated (you can cook this more or less depending on what you like).  Remove from heat and add the cheese.  Mix together so the cheese is incorporated throughout.  Taste and add seasonings if desired.  (I didn't because the cheese is salty enough for my taste.)  Arrange the baguette on a platter and put a bunch of the kale on top of each.  Serve warm.

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