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Kale and Burrata Bruschetta

Creamy burrata and garlicky sautéed kale combine for a vegetarian-friendly appetizer equally at home as a weeknight nibble as it is at a cocktail party.

Recipe / Ingredients:
1 rustic baguette, sliced diagonally to form long slices
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves of garlic, peeled
1 bunch of curly kale, roughly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
16 ounces of burrata

Directions:
If tracking down burrata proves to be a problem for you, fresh mozzarella works well as a substitute.
1. Set your oven to broil.
2. On a baking tray, line up baguette slices.
3. Pour 1/4 cup of olive oil into a small bowl, and with a pastry brush, brush onto the tops of the baguette slices.
4. Broil until tops are slightly brown and crispy.
5. While the bread is toasting, in a sauté pan, heat 2 tablespoons of olive oil over medium heat.
6. Using a micro plane grater, grate one clove of garlic into pan. Add kale, salt, and pepper. Stir everything together.
7. Add water and cover until kale becomes wilted and tender. Set aside.
8. Using the other clove, rub the tops of baguette slices with garlic.
9. Spread 1 to 2 tablespoons of burrata on each slice of bread and top with a spoonful of sautéed kale. Serve warm.

Yield: Serves six to eight.

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