Friday, March 21, 2014
kale bruschetta + lemon ricotta
To celebrate the equinox, I decided to make something that would taste like warmer weather. I completely believe that food can taste like seasons. Pumpkin curry soup obviously tastes like Fall. White bean cassoulet definitely tastes like Winter. And this bruschetta MAY have tasted like Summer, if I happened to have any basil. But I don't, since it's not summer. What I did have in my fridge was baby kale, so with the addition of freshly squeezed lemons, this tasted like Spring to me!
6 thick cut slices crusty bread
1 1/2 cup diced fresh tomatoes
1 1/2 cup thinly sliced kale (I used baby kale)
3 scallions, diced
1 or 2 garlic cloves, minced
2 T parmesan
1 T balsamic vinegar
2 T olive oil, plus more for drizzling
1 1/2 cup ricotta
salt and pepper
Preheat your oven to 425. Lightly brush your bread slices with olive oil and bake for about 3 to 5 minutes.