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