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.
- North American
- Serves 6-8