Appetizer / Antipasto
Crisp rustic bread topped with silky sautéed black kale, shaved aged pecorino, garlic, lemon, and extra-virgin olive oil. A warm, savory Tuscan-style appetizer with deep greens, salty cheese, and toasted crunch.
Recipe video
Prepare the kale by stripping the dark leaves from the tough stems, then rinse well under cold water.
Bring a pot of salted water to a gentle boil and blanch the kale for 2 minutes, just until softened and vivid green.
Drain the kale and cool it quickly under cold water, then squeeze out excess moisture with your hands.
Chop the drained kale into small, spoonable pieces so it can sit neatly on the crostini.
Warm 40 ml / 2 tbsp + 2 tsp olive oil in a skillet over medium-low heat, add the garlic, and cook for 30–45 seconds until fragrant but not browned.
Add the chopped kale, salt, pepper, and chili flakes if using, then sauté for 4–5 minutes until tender and glossy.
Stir in the lemon juice and lemon zest, then taste and adjust salt or pepper as needed.
Brush the bread slices with the remaining 15 ml / 1 tbsp olive oil and toast them under a grill, in a skillet, or in the oven until crisp and golden.
While still warm, lightly rub each toasted bread slice with the cooked garlic from the skillet or a fresh cut side of garlic for extra aroma.
Spoon the warm kale generously over the toasted bread, keeping the edges visible for crunch.
Finish with shaved pecorino, optional pine nuts, a drizzle of olive oil, flaky salt, and a final twist of black pepper.
