Grilled kale toast with balsamic strawberries and ricotta
Prep time
Cook time
Total time
Grilled kale on grilled bread with sweet balsamic strawberries and a dollop of fresh ricotta is a delicious Spring lunch.
Author: Erin Berdan
Recipe type: Sandwich
Cuisine: American
Serves: 4 servings
Ingredients
1 small bunch kale
4 slices crusty bread
1 cup fresh strawberries, quartered
½ tsp. balsamic vinegar
Extra virgin olive oil
4 Tbsp. fresh ricotta
Sea salt and black pepper
Instructions
Preheat a grill on medium-high heat.
Drizzle the kale with a little olive oil and toss to coat. sprinkle with a little sea salt.
Toss strawberries with balsamic and set aside.
When grill is hot,spread the kale on the grill and cook for 1-2 minutes per side. Keep an eye on it - the edges will start to char. Remove kale from grill and set aside.
While the kale cools a bit, grill the bread for 1-2 minutes per side. You want some grill marks but don't dry out the bread completely.
When kale is cool enough to handle, cut out and discard any tough stems. Coarsely chop remaining kale.
Pile the kale on the 4 pieces of bread and top each with a tablespoon of ricotta and some of the strawberries. Sprinkle with sea slat and black pepper and drizzle with a little olive oil. Serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/grilled-kale-toast/