Kale Crostini with Blue Cheese and Grape-Apple Relish

Kale Crostini with Blue Cheese and Grape-Apple Relish

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Entree
Cuisine Sth American
Servings 24


  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
  • 1/2 cup red or white seedless grapes quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced shallot
  • Sea salt and freshly ground black pepper to taste
  • 24 2 cm thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil more for brushing
  • 2 cups very thinly sliced trimmed kale leaves
  • 1 tsp. cider vinegar
  • 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort


  • Position a rack in the upper third of the oven and heat the oven to 180c.
  • Simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
  • Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
  • Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
  • In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
  • Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
  • Using a slotted spoon, top with the relish.
  • Serve immediately.
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