I had this dish as an appetizer recently at a restaurant and I thought it was such a great combination of flavors and textures. I couldn't wait to re-create it, and boy, was it easy. I love recipes that call for just a few ingredients that really let the ingredients and their natural flavors stand out. What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the toasted, garlic-rubbed bread. These appetizers will bring any one who is unconvinced about kale into the light. What's even better about this recipe is that it literally takes 10 to 15 minutes to put together.
Want the recipe? Keep reading.
If tracking down burrata proves to be a problem for you, fresh mozzarella works well as a substitute.
1 rustic baguette, sliced diagonally to form long slices
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves of garlic, peeled
1 bunch of curly kale, roughly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
16 ounces of burrata
- Set your oven to broil.
- On a baking tray, line up baguette slices.
- Pour 1/4 cup of olive oil into a small bowl, and with a pastry brush, brush onto the tops of the baguette slices.
- Broil until tops are slightly brown and crispy.
- While the bread is toasting, in a sauté pan, heat 2 tablespoons of olive oil over medium heat.
- Using a microplane grater, grate one clove of garlic into pan. Add kale, salt, and pepper. Stir everything together.
- Add water and cover until kale becomes wilted and tender. Set aside.
- Using the other clove, rub the tops of baguette slices with garlic.
- Spread 1 to 2 tablespoons of burrata on each slice of bread and top with a spoonful of sautéed kale. Serve warm.
- Serves 6-8