In keeping with the convivial aspect of the Mediterranean diet, here’s a delicious recipe to make and share with loved ones.
- 1 12-inch baguette, sliced diagonally into 1/2-inch slices
- 4 tablespoons extra virgin olive oil, plus more for brushing
- 4 cloves garlic, peeled; 2 halved, 2 minced
- 1 large bunch baby kale, or another specialty type, stems removed and leaves coarsely torn or chopped
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons red wine vinegar
- 1 teaspoon finely grated orange zest
- Salt and freshly ground pepper to taste
- 1/2 cup fresh ricotta
Preheat your oven to 350°F. Make the crostini: Generously brush each slice of bread on both sides with olive oil and transfer to a baking sheet. Bake for 10 to 15 minutes, turning once, until the bread is lightly browned on both sides. Remove from the oven and rub both sides of the bread slices with the halved cloves of garlic and set aside.
Heat a large sauté pan over medium heat. Film the bottom of the pan with 3 tablespoons of olive oil. Add the kale and sauté for 4 to 5 minutes. Add 1 or 2 tablespoons of water if the kale seems to be getting dry. Push the kale to one side of the pan and add 1 tablespoon of olive oil to the other side. Add the minced garlic to the oil along with the anchovy paste and crushed red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is fragrant. Combine with the kale.
Stir in the vinegar, zest, and salt and pepper to taste. Cover the pan and cook for 2 to 3 minutes more to blend the flavors.
To serve, spread each crostini with a bit of ricotta and top with the sautéed kale.
Yields 6 to 8 servings