Recipe courtesy of Giada De Laurentiis
Burrata and Kale Salsa Verde Bruschetta
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Salsa verde:
Assembly:

Directions

For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, anchovy paste and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry.

To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil. Grill on each side until golden brown and charred in a few spots, about 2 minutes per side. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve.

IDEAS YOU'LL LOVE

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Bruschetta

Recipe courtesy of Ina Garten

Kale Soup

Recipe courtesy of Trisha Yearwood

Killer Kale Salad

Recipe courtesy of Ree Drummond

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Bruschetta

Recipe courtesy of Ree Drummond

Katie's Kale Smoothie

Recipe courtesy of Geoffrey Zakarian

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking