Kale Crostini with Blue Cheese and Grape-Apple Relish

Print Recipe
Kale Crostini with Blue Cheese and Grape-Apple Relish
Course Entree
Servings
Ingredients
  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Course Entree
Servings
Ingredients
  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Instructions
  1. Position a rack in the upper third of the oven and heat the oven to 180c.
  2. Simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
  3. Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
  4. Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
  5. In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
  6. Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
  7. Using a slotted spoon, top with the relish.
  8. Serve immediately.
Share this Recipe

Written by helena