- 6 cups tightly packed kale leaves, stems removed
- 5 garlic cloves
- 3 tbsp toasted pumpkin seeds
- salt and pepper to taste
- ¾ cup Stella® 3 Cheese Italian Blend (Parmesan, Asiago and Romano)
- 1 cup extra virgin olive oil
- 1 baguette, sliced into ½ inch rounds
- 1 cup grape tomatoes, thinly sliced, for topping
- Cooking oil spray
- Pre-heat an oven to 400.
- Add the garlic to a food processor, and pulse the processor a few times to mince the garlic.
- Add the kale to the food processor, coarsely chopping to create enough room for the other ingredients.
- Add the remaining ingredients, from the pumpkin seeds through the olive oil, and puree until it comes to a smooth consistency.
- Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. You will likely need two sheets.
- Use the oil spray to coat one side of each slice of bread.
- Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
- Remove the toasted crostini from the oven, and spread a dollop of the kale pesto to coat one side of each piece of bread. This recipe makes enough kale pesto to reserve for another use, such as tossing with pasta.
- Top each crostini with a few of the sliced tomatoes. If you are serving the crostini as part of an easy holiday cheese board, arrange several of the crostini on the cheese board along with the other items. Alternatively, you can serve the kale pesto crostini arranged on a serving platter of their own.
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