A light and crisp version of colorful bruschetta for the whole family to enjoy!

1 ½ cups chopped kale
1 clove garlic, smashed
¼ plus 1/8 tsp kosher salt
3 tbs capers, drained and rinsed
1 tsp anchovy paste
1 tbs Dijon mustard
2 tbs apple cider vinegar
½ cup extra virgin olive oil
¼ cup extra virgin olive oil
8 oil sundried tomatoes, roughly chopped
3 tbs pine nut, toasted
½ lb burrata or mozzarella, about 2 medium balls
4 full-size Croccantini Crackers

Original recipe found at: www.giadzy.com

  1. In a food processor, pulse together the kale and garlic until roughly chopped. Add the salt, capers, anchovy paste, mustard and vinegar to pulse 1 or 2 more times. Add the oil and run for 5 seconds. Set aside to let the flavors marry.
  2. Preheat grill pan over high heat.
  3. Drizzle both halves of the full-size Croccantini crackers with the olive oil. Grill for about 2 minutes on each side.
  4. Move the bread to a cutting board. Spoon the salsa verde evenly over each half of bread.
  5. Tear the burrata over the salsa verde and sprinkle the tomatoes and pine nuts evenly over the tops.
  6. Cut or break the crackers into slices and serve.
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