Author: Chef James R. Kirkley, IV

What makes this appetizer so great is the complementary textures: creamy, salty burrata with curly kale that has been freshly sautéed in a little bit of olive oil, and the crunch of the toasted, garlic-rubbed bread.

Serves: 4


1 baguette, rustic baguette – sliced diagonally to form long slices
1/4 cup, il Fustino Olio Nuovo
2 cloves, garlic – peeled and minced
1 bunch, curly kale – roughly chopped
1/2 teaspoon, salt
1/4 teaspoon, freshly ground black pepper
1/2 cup, water
1 clove, garlic – peeled
16 ounces, Burrata


  1. Set oven to broil.
  2. On a baking tray, line up baguette slices.
  3. Pour 1/4 cup of Olio Nuovo into a small bowl, using a pastry brush, brush onto the tops of the baguette slices.
  4. Broil until tops are slightly brown and crispy.
  5. While bread is toasting, heat 2 tablespoons of Olio Nuovo in saute’ pan over medium heat.
  6. Stir into oil 1 garlic clove, kale, salt, and pepper. Stir in water and cover, cook until kale is wilted and tender. Set aside.
  7. Using whole peeled garlic clove, rub tops of toasted bread slices
  8. Spread 1 to 2 tablespoons of Burrata on each slice of bread and top with spoonful or sauteed kale.
  9. Serve warm.

Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.

Posted by:il Fustino

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