Crostini With Kale And Parmesan Recipes

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CROSTINI WITH KALE AND PARMESAN



Crostini with Kale and Parmesan image

Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1 baguette, sliced 1/2 inch thick on the diagonal
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 garlic cloves, minced
2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
2 teaspoons fresh lemon juice
1 small wedge Parmesan

Steps:

  • Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
  • In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
  • Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

Nutrition Facts : Calories 271 g, Fat 16 g, Fiber 4 g, Protein 12 g

CROSTINI WITH KALE AND PARMESAN



Crostini with Kale and Parmesan image

Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.

Categories     parmesan     Kale     baguette     appetizer     crostini

Yield 8

Number Of Ingredients 8

1 baguette
3 tbsp. extra-virgin olive oil
Coarse salt
ground pepper
4 clove garlic
2 lb. kale
2 tsp. fresh lemon juice
1 wedge Parmesan

Steps:

  • Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
  • In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
  • Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

BRAISED KALE CROSTINI



Braised Kale Crostini image

Provided by Peggy Markel

Categories     Leafy Green     Appetizer     Bake     Braise     Kale     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 6

12 1/2-inch-thick Italian bread slices (each slice about 2x3 inches)
8 tablespoons olive oil
5 large garlic cloves, 1 halved and 4 minced
1/2 teaspoon dried crushed red pepper
1 pound kale, thick ribs and stems cut away, leaves sliced
3 1/2 cups canned low-salt chicken broth

Steps:

  • Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
  • Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

GARLIC, KALE AND CHEESE CROSTINI



Garlic, Kale and Cheese Crostini image

Bring the best app to your next party. Looking for a new appetizer recipe? Our Garlic, Kale and Cheese Crostini is a wonderful choice. Kale takes the place of tomatoes in Garlic, Kale and Cheese Crostini, a trendy take on traditional bruschetta.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 25m

Yield 8 servings

Number Of Ingredients 6

16 diagonally cut French bread baguette slices (1/4 inch thick)
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
8 cups loosely packed stemmed kale leaves, chopped
2 cloves garlic, minced
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1/2 cup shelled pistachios, chopped

Steps:

  • Heat oven to 400°F.
  • Place baguette slices in single layer on baking sheet. Bake 10 to 12 min. or until edges are golden brown, turning after 8 min. Cool.
  • Meanwhile, heat dressing in large nonstick skillet on medium heat. Add kale and garlic; cook and stir 3 min. or just until kale is wilted and tender. Remove from heat.
  • Spread toast slices with cream cheese spread, adding about 1-1/2 tsp. cream cheese to each. Top with kale mixture.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

PARMESAN CROSTINI



Parmesan Crostini image

A great accompaniament to many meals. Adding a dash of garlic powder and thyme will give another delicious version. My grocery store will slice the baguette for me to make this recipe even easier.

Provided by Lvs2Cook

Categories     Breads

Time 12m

Yield 12 serving(s)

Number Of Ingredients 3

1 French baguette, sliced into 12 rounds
1 -2 tablespoon olive oil, good quality
1/4 cup grated parmesan cheese

Steps:

  • Brush baguette slices lightly with the olive oil.
  • Arrange slices on an ungreased baking sheet.
  • Sprinkle 1 teapoon Parmesan cheese on each slice.
  • Place baking sheet under broiler, about 6 inches from heat, for 1 to 2 minutes, until the cheese begins to melt.

Nutrition Facts : Calories 122.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 1.8, Sodium 262.1, Carbohydrate 19.7, Fiber 1.1, Sugar 0.1, Protein 4.1

GARLIC BUTTER PARMESAN CROSTINI



Garlic Butter Parmesan Crostini image

I serve this crostini with a spaghetti dinner, it's also wonderful with a salad. You can use as much garlic as you wish, make certain to purchase the long thin French baguette for this. You can adjust all amounts to taste)

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 French baguette (cut into 1/2-inch slices)
3/4 cup butter, melted
2 tablespoons minced fresh garlic (use more or less!)
fresh ground black pepper
kosher salt (optional)
3/4 cup grated parmesan cheese

Steps:

  • Set oven to 250 degrees.
  • Prepare a large baking sheet/s.
  • Arrange the slices on the baking sheet.
  • In a bowl combine the melted butter with minced garlic.
  • Drizzle or brush the melted butter/garlic mixture over the top of the bread slices, then sprinkle lightly with kosher salt and black pepper.
  • Bake for about 15 minutes, remove from oven, turn over the slices and brush again with butter, then kosher salt and pepper; return to oven and continue baking for 1 hour or until golden brown, turning every 15 minutes.
  • Immediately after the slices are finished baking, sprinkle the top with grated Parmesan cheese.
  • Store any leftovers in the fridge.

Nutrition Facts : Calories 468.9, Fat 28.9, SaturatedFat 17.2, Cholesterol 72, Sodium 815.5, Carbohydrate 40.8, Fiber 2.3, Sugar 0.3, Protein 11.9

KALE AND PECORINO CROSTINI



Kale and Pecorino Crostini image

Just a couple of chopped anchovy fillets deepen the flavor of this simple starter.

Provided by Daniel Patterson

Yield Makes 12

Number Of Ingredients 6

1 14-ounce bunch black kale*
12 1/3-inch-thick diagonal baguette slices
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
2 oil-packed anchovy fillets, chopped
1 ounce Pecorino Romano cheese, shaved with vegetable peeler into strips

Steps:

  • Cut stems from center of each kale leaf; discard stems. Bring large pot of salted water to boil. Add kale leaves and cook just until kale is tender but still bright green, 3 to 4 minutes. Drain well. Coarsely chop kale.
  • Preheat oven to 400°F. Arrange baguette slices in single layer on rimmed baking sheet; brush slices on top side with 2 tablespoons oil. Sprinkle lightly with salt and pepper. Toast in oven until pale golden, about 12 minutes. Cool toasts on baking sheet. DO AHEAD: Kale and baguette toasts can be made 4 hours ahead. Let stand at room temperature.
  • Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add garlic and anchovies; stir 1 minute. Add chopped kale and sauté until heated through, 3 to 4 minutes. Season to taste with salt and pepper.
  • Mound kale mixture atop toasted baguette slices, dividing equally. Top kale with cheese shavings. Arrange crostini on platter and serve.
  • The bold flavors of this and the chicken liver crostini would be great with Prosecco, the Italian sparkler. We like the light, crisp-and affordable-Zardetto NV Prosecco Brut (Italy, $15).
  • Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero, black kale has long, narrow, very dark green bumpy leaves; available at some supermarkets and farmers' markets.

GARLICKY KALE CROSTINI



Garlicky Kale Crostini image

Serve up a healthy appetizer with this kale crostini recipe from Cal Peternell, cafe co-chef at Chez Panisse in Berkeley, California. It was first published in "Chez Panisse Cafe Cookbook," by Alice Waters.Also try:Tokyo Turnips

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 small baguette, cut crosswise into 1/4-inch-thick slices
4 large cloves garlic
1 large head kale, stems removed, leaves torn or coarsely chopped
Extra-virgin olive oil
Coarse salt
Pinch of crushed red pepper flakes
Splash of red-wine vinegar
Freshly ground pepper

Steps:

  • Preheat oven to 350 degrees.
  • Place bread on a large baking sheet. Transfer to oven until lightly toasted, about 10 minutes. Remove from oven and rub cut sides of bread with 1 clove garlic; set aside.
  • Chop remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet.
  • Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved chopped garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale.
  • Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.

CROSTINI WITH PEAR, PARMESAN, AND CARAMELIZED SHALLOTS



Crostini with Pear, Parmesan, and Caramelized Shallots image

Yummy crostini recipe created by my friend with some additional tweaks added by me. Enjoy!

Provided by KerriJ

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 3h2m

Yield 8

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil, divided, or to taste
2 large shallots, chopped, or more to taste
1 firm Bartlett pear, chopped, or more to taste
2 teaspoons chopped fresh thyme
salt and ground black pepper to taste
1 baguette
1 clove garlic, halved
5 tablespoons grated Parmesan cheese

Steps:

  • Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
  • Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
  • Toast in the preheated oven until golden, 8 to 10 minutes.
  • Top baguette rounds with shallot mixture and Parmesan cheese.
  • Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 30 g, Cholesterol 6.6 mg, Fat 4.8 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 355.8 mg, Sugar 3.6 g

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