Crostini with Lacinato Kale, Fromage Blanc and Extra Virgin Olive Oil

This recipe comes from Peter Erickson of 1550 Hyde Café and Wine Bar.

Serves 4-6

1 tablespoon extra virgin olive oil, plus more for brushing on bread (we’re using Bariani today)
1 large red onion, peeled and thinly sliced
4 cloves garlic: 3 peeled and thinly sliced, 1 left whole
1/2 pound lacinato kale, stemmed and chopped into 1/4-inch pieces
Sea salt and black pepper, to taste
Red pepper flakes, to taste
Lemon zest, to taste
1/2 loaf of levain (preferably from Acme)
4-6 ounces fromage blanc (preferably from Cowgirl Creamery)

1. In a sauté pan, heat olive oil over medium heat and sweat the onion for about five minutes. Add sliced garlic and cook until aromatic. Add the kale. Stir in salt, pepper, red pepper flakes, and lemon zest. Cover pan and cook for about 10 minutes. Taste and adjust seasonings.

2. Preheat oven to 450 degrees. Slice levain in approximately 1/4-inch to 1/2-inch slices. Brush bread with olive oil, rub with garlic clove and lightly sprinkle with sea salt. Toast for 5-7 minutes, until golden.

3. Cover crostini with desired amount of cooked greens and dot with the fromage blanc. Season with additional salt and pepper to taste. Garnish with more olive oil if desired.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.