Brooklyn BLC Crostini

recipe-brooklyn_blt_crostini.jpg
 

Ingredients

6 oz. Wedge of Cello® Copper Kettle cheese, sliced into 1-inch squares

4 tbsp. extra-virgin olive oil, divided

24 slices of 1/4 inch thick baguette French bread

24 1-inch pieces bacon

2 bunches (approx. 2 lbs.) kale

2 large cloves garlic, minced

½ tsp. fine sea salt

¼ tsp. ground black pepper

Honey, for drizzling

Brooklyn BLC Crostini

24 servings
26 min prep time
15 min cook time

Ingredients

6 oz. Wedge of cello® copper kettle cheese, sliced into 1-inch squares

4 tbsp. extra-virgin olive oil, divided

24 slices of 1/4 inch thick baguette French bread

24 1-inch pieces bacon

2 bunches (approx. 2 lbs.) kale

2 large cloves garlic, minced

½ tsp. fine sea salt

¼ tsp. ground black pepper

Honey, for drizzling

 

Directions

  1. Brush bread slices with 2 tablespoons of oil and place on an ungreased baking sheet. Bake at 400° F for 6 minutes on each side or until lightly browned. 

  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

  3. Lower oven temp to 375° F for kale. Remove bowl from stand. 

  4. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. In a large bowl, toss kale with remaining 2 tablespoons of olive oil, garlic, salt and pepper.

  5. Spread on a large rimmed baking sheet. 

  6. Bake, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned, approx. 20 minutes.

  7. Place toasts on a serving tray. On each toast, layer the Copper Kettle cheese, toasted kale leaf, then bacon. Top with a drizzle of honey. Serve.

ParmesanCello Cheese