Cheesy Kale Toasts


kale toasts

I found a good starter to make for the holidays! These cheesy kale toasts. Here’s why: I blame those toasts for giving me the food coma I didn’t need. They were supposed to be the perfect appetizer with a little creamy-cheesy-ness behind the garlicky kale and crunchy toasts before some linguine, not the main course they had become. But because of that, I think I just found an appealing party appetizer. Woohoo!

Cheesy Kale Toasts


  • 2 bunches Tuscan kale, stems discarded, roughly chopped
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground pepper
  • 24 baguette slices, cut into 1/2-inch-thick slices


  1. Heat a large pot of water over high heat until boiling. Salt the water with a generous amount of kosher salt. Parboil the kale for 4 minutes. Drain and run kale under cool water then chop them further.
  2. Preheat the broiler.
  3. Melt butter in a large skillet over medium heat. Add garlic and stir for 2 minutes until garlic starts to brown. Add the kale and crushed red pepper and cook for 2 minutes, stirring occasionally.
  4. Add the cream and bring to a low boil. Simmer for 5 minutes over moderately low heat until the cream thickens, stirring frequently. Stir in 1/4 cup of the grated cheese and season with salt and pepper.
  5. Place the toasts on a large baking sheet. Spoon the kale on the toasts and sprinkle the toasts with the remaining 1/4 cup of cheese.
  6. Broil for 2 minutes until cheese is melted and kale is hot. Serve immediately.

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