Crostini With Herbed Ricotta & Sauteed Kale

How to Make

• 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!

• Step 8: A perfect appetizer; but, also good with a bowl of soup too for a light lunch or dinner.