Roast kale and ricotta bruschetta - Nest in Normandy Dieppe

Roast kale and ricotta bruschetta

Ingredients: Yields 4 servings

From the fresh produce market:
4 kale leaves
1 garlic clove

From the cheesemarket:
120g ricotta
4 tbsp. grated parmesan

From your larder:
6 tbsp. olive oil
4 tbsp. pine nuts
4 slices of farmhouse bread
salt, pepper

 

  • Rinse and drain the kale leaves.  Remove the central stem and dry the leaves carefully.
  • Preheat the oven to 200°C.
  • Cut 1/3 of the kale leaves into thick strips and place them in a baking dish with 1 tbsp. oil.  Season with salt and pepper and mix well for 2-3 minutes to soften the leaves.
  • Bake in a hot oven, on the central shelf, for 8-12 minutes.  Remove when they become crisp and golden brown.
  • Prepare a pesto with the rest of the kale.  Blanch the leaves in salted boiling water for 4 minutes.  Drain the leaves and squeeze to remove all of the cooking water.  Chop them roughly.  Using a mini chopper, mix the leaves together with the pine nuts, 4 tbsp. oil and the parmesan to obtain a smooth pesto.
  • Rub the slices of bread with the garlic clove cut in two and then sprinkle them with the remaining oil.
  • Fry until golden brown in a skillet until they turn crispy.
  • Spread with ricotta and kale pesto.  Decorate with kale chips and serve.