Burrata and Kale Salsa Verde Bruschetta

The idea of  Giada’s burrata and kale salsa verde bruschetta came from Kim, at IHCC. Thank you, Kim for bringing this recipe to our attention. She said she had some kinds of pesto and burrata for every occasion: breakfast, lunch, and dinner. Kim described the bruschetta as crunchy, flavorful, and the burrata was creamy and cloud-like. It satisfied about every craving she had.

Do I need more convincing? I’m in wholeheartedly, especially my freezer is always full of homemade bread. I bake bread regularly, in an effort to keep my sourdough colony lively and healthy. Don’t know why making bruschetta is not part of that routine. Moreover, I have all the ingredients and no shopping is necessary.

The kale salsa verde came together fast in a food processor. I also like the idea of making a pesto without nuts and cheese. They keep longer in the fridge and they work well with almost anything: soup, salad dressing or use as a side dish. In this recipe, burrata and pine nuts are used to pile on the bread separately. I like the chunky and crunchy nature of these separate components on top, instead of incorporating them in the pesto. Furthermore, the addition of anchovy in the pesto is a deft touch, adding complexity and saltiness to the salsa verde. That adds ton of flavor.

Instead of sun-dried tomato, which I don’t stock in my pantry, I roasted some fresh tomatoes. Roasted tomatoes are one of my favorites to add color and acidity to a salad or a vegetable dish. I have this recipe committed to memory, which is not hard to do, because it’s so simple.

The method I use frequently is to roast cherry tomatoes and small tomatoes in halves in a baking dish which holds the tomatoes in a snug single layer. I prefer to use a small cast-iron baking pan for this purpose. Season tomatoes with salt and pepper, together with a splash of olive oil, a glove or two of garlic, thyme and/or rosemary (or any fresh herb you have on hand). Bake them for about an hour, or at least 45 minutes, in a 350°F oven. Roast until juices from the tomatoes start to concentrate and brown at the bottom of the dish. The end result is some delectable juice (you don’t get that from a shallow baking sheet) that I use to spoon over toasts or salads. The roasted cherry tomatoes become juicy with concentrated, sweet and unctuous flavor.

The warm roasted tomatoes and the cold burrata create a vivid contrasting temperature and flavor to the whole ensemble. The kale salsa verde and the bread become the vital supporting cast. They play in beautiful and simple harmony that is the bruschetta, a great pleasure to eat, at any time of the day!

Oat porridge sourdough bread

Print Recipe

Burrata and Kale Salsa Verde Bruschetta

Serves: 4-6

Ingredients

• Salsa verde:
• 1 1/2 cups chopped Tuscan kale (about 8 large leaves)
• 1 clove garlic, smashed
• 3 tablespoons capers, drained and rinsed
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• Kosher salt
• 1/2 cup extra-virgin olive oil
• Assembly:
• 1 loaf ciabatta bread, cut in half horizontally (I used oat porridge sourdough bread)
• 1/4 cup extra-virgin olive oil
• 8 ounces burrata or mozzarella (about 2 medium balls)
• 3 tablespoons pine nuts, toasted
• 8 oil-marinated sun-dried tomatoes, roughly chopped (I used roasted tomatoes)

Instructions

1

For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, anchovy paste and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry.

2

To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil. Grill on each side until golden brown and charred in a few spots, about 2 minutes per side. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve.

Notes

Adapted from https://www.foodnetwork.com/recipes/giada-de-laurentiis/burrata-and-kale-salsa-verde-bruschetta-3438428