Brushetta with Kale

Bruschetta with Creamy Kale Topping
Serves 8
We had the pleasure of working with Josh and Brent, known as the fabulous Beekman Boys, at the Decatur Book Festival. They delighted the festival crowd as they shared stories of life on the farm (and on "The Amazing Race") as they made their Bruschetta with 3 Toppings. We look forward to hosting them this Friday night for a cooking class on Thanksgiving favorites, straight from the Beekman Farm. They'll serve up seasonal holiday favorites from their Heirloom Vegetable cookbook alongside a delectable bourbon brined turkey. A few seats remain - sign up before they are gone! The recipe below is just one of the three bruschetta toppings, a great entertaining and snacking option as we head into fall.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
BRUSCHETTA (makes approx. 24 toasts)
  1. 1 baguette (10 ounces) cut into ½ -inch thick slices
  2. 1/3 cup olive oil
  3. 2 garlic cloves, peeled and halved
  4. 1 tsp course kosher salt
CREAMY KALE TOPPING
  1. 2 TBSP olive oil
  2. 1 garlic clove, thinly sliced
  3. 2 anchovy fillets, very finely chopped
  4. 6 ounces kale, stems and ribs discarded
  5. ¼ tsp course kosher salt
  6. ½ cup water
  7. 2 TBSP mayonnaise
  8. 2 TBSP grated parmesan cheese
  9. 2 tsp fresh lemon juice
To make the bruschetta
  1. Preheat the oven to 350° F
  2. Place the slices of baguette on a large rimmed baking sheet and brush both sides with the oil.
  3. Bake for 10-12 minutes, turning the slices over midway, until golden brown and crisp.
  4. Remove from the oven, rub the cut side of the garlic cloves over one side of each slice, sprinkle with salt.
To make the kale topping
  1. In a large skillet, heat the oil over medium heat.
  2. Add the garlic and anchovies and cook for 2 minutes, stirring frequently, until the anchovies have melted.
  3. Add the kale, salt, and water and cook for 5 to 7 minutes, stirring frequently, until the kale is tender and the water has evaporated. When cool enough to handle, finely chop.
  4. Meanwhile, in a medium bowl, combine the mayonnaise, parmesan, and lemon juice.
  5. Add the kale mixture to the mayonnaise mixture and stir to combine.
  6. Divide the mixture among 8 toasts.
Notes
  1. Copyright 2014 Rodale Books and Beekman 1802, LLC. Used with author's permission
Adapted from Heirloom Vegetable Cookbook
Adapted from Heirloom Vegetable Cookbook
Cooks Recipes http://recipe.cookswarehouse.com/