Ricotta Kale Pesto Appetizer Toasts Food

RICOTTA-KALE PESTO APPETIZER TOASTS

Steps:

• Preheat oven to 350 degrees F.
• Blanch kale in boiling water, about 2 minutes. Pat dry.
• 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.
• Roast Garlic (Optional): Step will be easier and tastier if you take the time to roast 8 cloves of garlic.
• Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
• 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.).
• Spread each toast with ricotta cheese and top with kale pesto. Season with salt, pepper and lemon juice, to taste.

ROASTED GRAPE AND RICOTTA TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
• Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

GORGONZOLA-PEAR APPETIZER TOASTS

Steps:

• Preheat oven to 350 degrees F.
• Make toasts: Brush each slice of baguette with olive oil and season with salt. Toast in oven until golden and crisp.
• Spread Gorgonzola cheese on toasts and top with 2 thin slices of pear. Drizzle honey over, then sprinkle walnuts. Season with salt and pepper to taste.