Time: 20 min.
Complexity: easily
Servings: 6

This Italian bruschetta will be a striking centerpiece and captivate everyone with its equally vibrant flavor. Toasted ciabatta slices are topped with salsa verde (a green sauce) made with kale, garlic, capers, and mustard, pieces of young burrata cheese, sweet and spicy sun-dried tomatoes, and pine nuts, which provide a delightful crunch against the creamy cheese. One ciabatta makes two large bruschettas, which are then sliced ​​and served as an appetizer.

Ingredients:

Salsa Verde

• 1.5 cups chopped kale (about 8 large leaves)
• 1 clove garlic, crushed
• 3 tbsp capers, washed
• 2 tablespoons apple cider vinegar
• 1 tbsp Dijon mustard
• 1 teaspoon anchovy paste
• 0.5 cups extra-virgin olive oil

Assembly

• 1 loaf of ciabatta, cut in half horizontally
• 1/4 cup extra-virgin olive oil
• 220 g burrata or mozzarella (about 2 medium balls)
• 3 tbsp toasted pine nuts
• 8 sun-dried tomatoes in oil, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ciabatta bread, toast, cheese, pine nuts, sun-dried tomatoes, leafy cabbage, capers, Anchovies

We recommend

Preparation:

Step 1
• Salsa Verde:
  
  In a food processor, combine the kale and garlic and process until coarsely chopped. Add the capers, vinegar, Dijon mustard, anchovy paste, and 3/8 teaspoon of salt and pulse 1-2 times. Add the olive oil and pulse for 5 seconds. Set aside to allow the flavors to meld.
Step 2
• Assembling the bruschetta:
  
  Heat a grill pan over high heat. Drizzle both halves of the bread evenly with olive oil. Grill each side until golden brown, about 2 minutes per side. Transfer the bread to a cutting board. Spread the salsa verde evenly over each half of the bread. Tear the burrata and arrange it on top of the sauce, then sprinkle the pine nuts and sun-dried tomatoes evenly over the top.
Step 3
• Cut each bruschetta into slices and serve.

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