Kale can top any dish, especially this delightful crostini appetizer. Gary’s sister-in-law Tammy created this one.
4-5 medium size tomatoes, a variety of colors like orange, red, yellow are more fun and make a lovely presentation
4-5 kale leaves (about 2 cups loosely packed)
About 4 Tablespoons olive oil
1 teaspoon chopped fresh basil or 1/2 teaspoon dried
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
pinch of salt
Make the crostini:
Preheat oven to 375oF.
At a slight angle and on the bias, slice a baguette into half inch slices.
Brush each slice with olive oil on both sides.
Layout on sheet pan and bake in oven for 20 to 30 minutes or until the baguette have a crouton consistency with a nice golden brown crunch.
For the topping:
Chop kale leaves.
Mix the kale with the tomatoes.
Add 2 Tablespoons olive oil, basil, garlic powder, ground pepper, red pepper flakes and a pinch of salt.
Top each crostini right on the sheet pan they originally baked on with about 2 Tablespoons of filling and put back in the oven for about five minutes or until slightly warm.