A Winter Bruschetta
- December 20, 2013 |
- by Kirstin Uhrenholdt
Here’s a quick and easy recipe for Winter Bruschetta (serves 4). Bruschetta is usually served as an appetizer, but it can make a great snack on its own!
First, slowly caramelize 2 sliced onions in a cast iron pan (this will take time — lean against the counter, look at the snow falling outside your window). Put half the onions aside, if you need to add a little olive oil do so, then add 2 cloves minced garlic, 1 chopped roasted pepper, 2 handfuls shredded kale, a cup of cooked white beans, and a cup or 2 of stock to the pan.
Slowly simmer until the kale is silky, add a goodly squeeze of lemon, season with salt and red pepper flakes, maybe a few crushed fennel seeds if you have them.
Toast four thick slices of country bread, top with the kale and beans, perhaps a bit of buratta if it is a holiday, fresh mozzarella if it is a Tuesday. Garnish with the remaining onions and a drizzle of balsamic vinegar… have lunch by the fireside.