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Sautéed Kale & Goat Cheese Crostini With A Balsamic Reduction

Course Appetizer
Keyword crostini
Servings 8 people
Calories 420 kcal

Ingredients

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 2 tablespoons granulated sugar

Sautéed Kale & Goat Cheese Crostini

  • 5 large leaves of kale torn into pieces with the thick center veins removed and discarded
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 8 slices French bread
  • 8 ounces goat's cheese can be feta, chèvre...any kind of goat or sheep's cheese
  • 8 tablespoons unsalted butter
  • freshly ground black pepper

Instructions

Balsamic Reduction

  1. Simmer ingredients in a small saucepan over low heat for 10-15 minutes, or until it coats the back of a spoon. Remove from heat and allow to cool to room temperature to thicken.

Sautéed Kale & Goat Cheese Crostini

  1. Sauté the kale with the olive oil and balsamic in a medium-sized frying pan or cast iron skillet over medium heat until the kale cooks down, shrinks, and becomes wrinkly, about 10 minutes, stirring every few minutes. Remove from heat and set aside.
  2. Brush both side of each slide of bread with a tablespoon of the butter and toast them on a grill or griddle until lightly golden. Remove from heat and set aside.
  3. Sprinkle or spread 1 ounce of cheese onto each toast, sprinkle each with a pinch of black pepper, and place a few pieces of kale over the cheese. Drizzle the balsamic reduction over the crostinis and serve immediately.