Crostini: Black Kale and Roquefort are the ideal answer for anyone who wants to serve an appetizer capable of breaking the traditions of Tuscany with a touch of French elegance.
Often, black kale is relegated to being the star of soups and stews, but in this gourmet version, we discover its incredible versatility: its wrinkled leaf with an earthy flavor becomes the perfect base to welcome the intense and spicy soul of Roquefort.
Preparing these crostini means playing with contrasts. On one side, we have the crunchiness of toasted bread and the decisive saltiness of anchovies in oil; on the other, the enveloping creaminess of one of the world’s finest blue cheeses. It’s a subtle yet powerful balance, where each ingredient has a precise purpose.
This dish is not just a recipe but a true sensory journey: the first bite will welcome you with the marine push of the anchovy, immediately followed by the vegetable sweetness of sautéed kale, and finally closing with the unmistakable persistence of Roquefort DOP.
Whether you’re organizing a refined aperitif with friends or looking for an original idea for a special dinner, these crostini will amaze with their sophisticated aesthetics and unforgettable taste.
OTHER RECIPES TO TRY:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Crostini: Black Kale and Roquefort
- 9 oz black kale
- 9 oz roquefort
- 9 oz bread (rustic or Tuscan)
- to taste anchovies in oil
- 1 clove garlic
- to taste extra virgin olive oil
Tools for Crostini: Black Kale and Roquefort
- Cutting Board
- Knife
Steps for Crostini: Black Kale and Roquefort
“These crostini are the perfect solution if you are looking for an idea easy and super fast to prepare, ideal also for a last-minute aperitif.”
Quick Preparation:
Stir-Fry: wash the black kale, remove the central rib, cut it into strips, the smaller they are, the faster they will cook. and sauté in a pan with crushed garlic and a drizzle of oil.Bring to cooking, add a little water if necessary.
Toast the bread: slice the bread and make it crispy in the oven under the grill, in a pan, or in the toaster.
Assemble: assemble the crostini by placing some black kale on the slices of bread, finish with a square of cheese on top, and finish with the drained anchovy. Serve at the table and enjoy your meal.
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Advice Notes and Substitutions
The ideal pairing:
To enhance this dish, focus on contrasts: an aromatic white or bubbles for a fresh aperitif, or a sweet or passito wine if you want to masterfully balance the saltiness of the blue cheese. If you prefer reds, choose one with a medium body and velvety.
Alternatives to Roquefort: if you’re looking for a less intense flavor or can’t find Roquefort, you can replace it with spicy Gorgonzola (to stay with blue cheeses) or with Taleggio for a creamier and more melting result.
A crunchy touch: to further enrich the dish, add some coarsely chopped walnut kernels or toasted pine nuts on top of the cheese.
Craving sweetness? A drizzle of chestnut honey or balsamic vinegar glaze will create an incredible contrast with the saltiness of the ingredients.
Extra Tips
Alternatives to Roquefort: if you’re looking for a less intense flavor or can’t find Roquefort, you can replace it with spicy Gorgonzola (to stay with blue cheeses) or with Taleggio for a creamier and more melting result.
A crunchy touch: to further enrich the dish, add some coarsely chopped walnut kernels or toasted pine nuts on top of the cheese.
Craving sweetness? A drizzle of chestnut honey or balsamic vinegar glaze will create an incredible contrast with the saltiness of the ingredients.
