Ingredients
-
1
-
1/2
-
1/4
-
1
-
1
-
1
-
1/2
-
-
-
8
-
1/4 - 1/2
-
-
-
-
Directions
Ricotta-Kale Pesto Appetizer Toasts, Entered for safekeeping, from NY Times Magazine, 11/10/13 I’m including this one as part of the set, and I’ll try it when I jump on the kale bandwagon for its health benefits The purists will lick off the kale pesto and let the ricotta go I added the recommendation to roast 8 garlic cloves as part of the prep, that would add about 30-40 passive minutes to the cooking time , Entered for safekeeping, from NY Times Magazine, 11/10/13 I’m including this one as part of the set, and I’ll try it when I jump on the kale bandwagon for its health benefits The purists will lick off the kale pesto and let the ricotta go I added the recommendation to roast 8 garlic cloves as part of the prep, that would add about 30-40 passive minutes to the cooking time
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Blanch Kale in Boiling Water, About 2 Minutes. Pat Dry. |
|
3
Done
|
in a Food Processor, Finely Chop Kale With Walnuts, Grated Parmesan Cheese, 1 Garlic Clove, 1 Tablespoon Lemon Juice and Anchovy Paste. With the Motor Running, Pour in 1/2 Cup Olive Oil and Season With Salt and Pepper, to Taste. |
|
4
Done
|
Roast Garlic (optional): Step Will Be Easier and Tastier If You Take the Time to Roast 8 Cloves of Garlic. |
|
5
Done
|
Make Toasts: Brush Baguette Slices With Olive Oil, and Season With Salt. Toast in Oven Until Golden and Crisp. |
|
6
Done
|
Rub Each Toast With a Garlic Clove. (if You Roasted Garlic in Step , the Garlic Will Squeeze Out and Allow It to Be Spread Like a Paste.). |
|
7
Done
|
Spread Each Toast With Ricotta Cheese and Top With Kale Pesto. Season With Salt, Pepper and Lemon Juice, to Taste. |
