Kale Pesto Crostini Recipe

Kale: Fresh, leafy green vegetable that forms the base of the pesto.

Parmesan cheese: Adds a rich, savory flavor to the pesto.

Olive oil: Provides a smooth texture and enhances the flavor of the pesto.

Garlic: Adds a pungent, aromatic element to the pesto.

Lemon juice: Adds a fresh, zesty brightness to the pesto.

Salt: Enhances the overall flavor of the pesto.

Black pepper: Adds a touch of heat and depth to the pesto.

Baguette: French bread sliced into pieces, toasted to create a crispy base for the pesto.

To achieve a smoother and more vibrant kale pesto, blanch the kale leaves in boiling water for about 30 seconds, then immediately transfer them to an ice bath to stop the cooking process. This will help to soften the kale and preserve its bright green color, making it easier to blend into a creamy consistency.

• kale - Substitute with spinach: Spinach has a similar texture and slightly milder flavor, making it a good alternative for the pesto.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, though it is slightly sharper.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that won't overpower the pesto.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients well.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, though it has a slightly different citrus flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a good alternative for crostini.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Kale Pesto Crostini on a baking sheet.
  3. Cover them lightly with aluminum foil to prevent the baguette from becoming too hard.
  4. Bake for about 10 minutes or until the pesto is warmed through and the bread is crispy.

• Toaster Oven Method:

  1. Set your toaster oven to 350°F (175°C).
  2. Arrange the crostini on the toaster oven tray.
  3. Heat for 5-7 minutes, keeping an eye on them to ensure they don't over-toast.

• Microwave Method:

  1. Place the Kale Pesto Crostini on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the bread from drying out.
  3. Microwave on medium power for 30-45 seconds. Check and add more time if necessary, but be cautious to avoid making the bread chewy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the crostini in the skillet, pesto side up.
  3. Cover the skillet with a lid to help warm the pesto.
  4. Heat for 3-5 minutes, checking frequently to ensure the bread doesn't burn.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Kale Pesto Crostini in the air fryer basket in a single layer.
  3. Heat for 3-4 minutes, checking halfway through to ensure even heating.

• Broiler Method:

  1. Preheat your broiler on low.
  2. Place the crostini on a baking sheet.
  3. Broil for 1-2 minutes, keeping a close eye to prevent burning. This method is quick and will make the pesto bubbly and the bread crispy.

• Oven: Used to preheat and toast the baguette slices until they are golden brown.

• Food processor: Essential for blending the kale, parmesan, olive oil, garlic, lemon juice, salt, and pepper into a smooth pesto.

• Baking sheet: Holds the baguette slices while they toast in the oven.

• Knife: Used to slice the baguette into ½ inch pieces.

• Cutting board: Provides a stable surface for slicing the baguette.

• Measuring cups: Used to measure out the kale, parmesan cheese, and olive oil accurately.

• Measuring spoons: Used to measure the lemon juice, salt, and pepper.

• Garlic press: Helps in mincing the garlic cloves efficiently.

• Spatula: Useful for spreading the kale pesto onto the toasted baguette slices.

• Serving platter: Used to present the finished crostini for serving.

Pre-wash and prep kale: Wash and remove stems from kale in advance. Store in an airtight container in the fridge.

Use pre-grated parmesan: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Minced garlic in a jar: Opt for jarred minced garlic to skip the peeling and chopping.

Toast baguette ahead: Toast the baguette slices earlier in the day and store in an airtight container.

Food processor efficiency: Combine all pesto ingredients in the food processor at once to blend quickly.