Ricotta-kale Pesto Appetizer Toasts

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 bunch kale, ribs removed
• 1/2 cup walnuts
• 1/4 cup parmesan cheese, grated
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 teaspoon anchovy paste
• 1/2 cup olive oil
• salt, to taste
• pepper, to taste
• 8 garlic cloves, preferably roasted
• 1/4-1/2 cup ricotta cheese
• salt, to taste
• pepper, to taste
• lemon juice, to taste
• 1 baguette, sliced diagonally in 1/3-inch thick slices
• 4 -8 teaspoons olive oil, for basting
• salt, to taste

Recipe

• 1 preheat oven to 350 degrees f.
• 2 blanch kale in boiling water, about 2 minutes. pat dry.
• 3 in a food processor, finely chop kale with walnuts, grated parmesan cheese, 1 garlic clove, 1 tablespoon lemon juice and anchovy paste. with the motor running, pour in 1/2 cup olive oil and season with salt and pepper, to taste.
• 4 roast garlic (optional): step will be easier and tastier if you take the time to roast 8 cloves of garlic.
• 5 make toasts: brush baguette slices with olive oil, and season with salt. toast in oven until golden and crisp.
• 6 rub each toast with a garlic clove. (if you roasted garlic in step , the garlic will squeeze out and allow it to be spread like a paste.).
• 7 spread each toast with ricotta cheese and top with kale pesto. season with salt, pepper and lemon juice, to taste.