Crostini With Herbed Ricotta & Sauteed Kale

23
Ingredients

10-15m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #21138

September 30, 2015

Categories: Snacks, Cheese, Appetizers, Kale, Oven Bake, Heart Healthy, Vegetarian, Flour, Kosher Dairy, more

recipe by:
Kchurchill5

"A delicious; but fresh and healthy appetizer. If possible, use a whole wheat baguette. And, fresh ricotta, lemon and herbs; is what really makes this extra good. It's light and delicious. This is super simple appetizer. You can actually make the kale, ricotta, and baguettes all ahead ... then, just warm up the kale - and you are done."

Original is 6-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (155.3 g)
Calories 362
Total Fat - 16 g
Saturated Fat - 5.8 g
Cholesterol - 26.1 mg
Sodium - 420.6 mg
Total Carbohydrate - 41.4 g
Dietary Fiber - 2.7 g
Sugars - 4.7 g
Protein - 13.1 g
Calcium - 315.8 mg
Iron - 3.2 mg
Vitamin C - 4.9 mg
Thiamin - 0.4 mg

Step 1

As mentioned; these are all things you can make ahead. Then, just simply reheat the kale in the microwave; and make the crostini.

Step 2

Baguettes ... I love to make these ahead of time; and, they are so easy. Simply cut your baguette in thin slices on an angle. Place on a baking sheet - and lightly spray with olive oil. I like to use my atomizer; or, you can use an olive spray from the grocery store ... however, you can always lightly brush them too. But, just the top side! Then, bake in a preheated 425 degree oven, until lightly golden brown, and lightly crisp, on the middle shelf. Approximately 10 minutes. Remove from the oven; and lightly rub each toast with the cut side of the garlic clove. Just a little goes a long ways. Cool completely, then, store in a very tightly sealed tupperware container or ziploc bag on the counter. DO NOT refrigerate.

Step 3

Ricotta ... Add the ricotta, lemon juice, lemon zest, fresh herbs, kosher salt, and pepper to taste; and, mix until combined. Refrigerate at least an hour before serving.

Step 4

Kale ... An easy way to clean the kale. Hold the leaf from the top, make a first around the stem; and, pull straight down. All the outside leaves will come right off - and, you will be left with a clean stem. Then, simply chop the kale leaves into small pieces - and, get rid of the stems. They can be very tough.

Step 5

Add the olive oil to a large non stick saute pan; and, bring to medium heat. Add the onion, red pepper flakes, garlic; and saute just a couple of minutes - stirring often. Add the kale, a pinch of salt and pepper; and, saute until the kale begins to wilt. Cover and cook 5 minutes until wilted. If the pan gets too dry; add a splash of chicken broth, or even water, just a splash - you don't want it to burn. Kale is a fairly tough green; so, it takes a good 5 minutes to get tender. Once it is tender, add the vinegar, cook another minute; and, remove from the heat. Re-season with salt and pepper if necessary.

Step 6

If you make this ahead of time ... just a minute or two in the microwave is all it takes to heat it up. Remember, it doesn't have to be 'steaming' hot, just warm.

Step 7

Finish ... Now, if you probably stored your crostini; they, should still be nice and crisp. Spread the chilled ricotta on the baguette; then, top with the warm kale. It's a really simple, but delicious appetizer. Serve on a big platter and ENJOY!