Wednesday, November 2, 2011
Kale and Red Pepper Tartine
These little sandwiches are served on toasted bread, best paired with the hearty, seedy type (of bread, not person).
6 slices of toasted whole-grain baguette
herbed goat cheese
roasted red bell pepper, drained and sliced
3 cups kale
2 garlic cloves, minced
1 tsp. red pepper flakes
1/4 tsp salt
Saute the kale, garlic and red pepper flakes in 1 Tbsp. of olive oil until wilted.
Top the toasts with a layer of goat cheese, followed by bell pepper and then finally top it all of with the kale mixture.