Recipe for crostini with kale
Italian crostini are a fantastic appetizer, snack, starter, or part of a longer series of delicious Italian dishes. This version is with chili, anchovies, and kale.
Ingredients
- 300 gram Kale Fresh
- 1 clove Garlic
- 1 pcs. Chili Red
- 6 pcs. Anchovy Fillets
- 100 gram White Wine
- Olive Oil
- Spices Salt, pepper, lemon juice, and balsamic vinegar
- Bread Preferably Italian bread. White bread, baguette, or similar can also be used
Instructions
- Peel the garlic and finely chop it along with the chili and anchovy fillets.
- Sauté them in a thick-bottomed sauté pan over medium-high heat in plenty of olive oil until they take on a little color.
- Finely chop the kale and add it. Let it cook for 8 minutes, stirring occasionally.
- Add the white wine and let it continue to cook for a couple of minutes.
- Season with salt, pepper, lemon juice, and vinegar.
- Pour a little olive oil onto a small plate.
- Slice your bread thinly and dip each slice in the oil.
- Toast the bread for a couple of minutes (either at 170 degrees Celsius (338 degrees Fahrenheit) in a conventional oven or in a toaster).
- Place a tablespoon of kale on each crostini and serve immediately.
- If you like, grate some Parmesan on top, it tastes delightful.
