Italian Crostini Recipe topped with sautéed kale and mascarpone
Kale: 1 bunch
Onion: 1 each, read
Garlic: 1 each
Artichokes: 150 g
Oil
White wine
Bread: 8 slices
Mascarpone cheese: 200 g
Find out the easy recipe of Italian Crostini and make it at home! Crostini are topped with sautéed kale and mascarpone spread, with a bit of garlic and onion.
- Blanche the kale in boiling salt water for around 5 min. Quench, drain and chop.
- Fry the onion and garlic in 2 tbsp of the artichoke heart oil for 1-2 min. Stir in the kale and the artichokes, season with salt and ground black pepper and add the wine. Cover and simmer for around 10 min.
- Remove the lid, allow the liquid to evaporate, season to taste and leave to cool.
- Preheat the grill.
- Drizzle the bread with some olive oil and grill on both sides for 2-3 min. Remove from the grill, leave to cool.
- Spread with the mascarpone, add the cabbage mixture and serve.
Blanche the kale in boiling salt water for around 5 min. Quench, drain and chop.
Fry the onion and garlic in 2 tbsp of the artichoke heart oil for 1-2 min. Stir in the kale and the artichokes, season with salt and ground black pepper and add the wine. Cover and simmer for around 10 min.
Remove the lid, allow the liquid to evaporate, season to taste and leave to cool.
Preheat the grill.
Drizzle the bread with some olive oil and grill on both sides for 2-3 min. Remove from the grill, leave to cool.
Spread with the mascarpone, add the cabbage mixture and serve.
