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Photo Credit: Elizabeth Newman

Burrata and Kale Salsa Verde Bruschetta

by Giada De Laurentiis
Prep Time
10 minutes
Cook Time
5 minutes
Serves
6
Beginner
Photo Credit: Elizabeth Newman

Burrata and Kale Salsa Verde Bruschetta

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Burrata and Kale Salsa Verde Bruschetta

Servings

6

Prep Time

10 minutes

Cook Time

5 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Burrata and Kale Salsa Verde Bruschetta

Ingredients

    For the salsa

  • 1 1/2 cups chopped Tuscan kale (about 8 large leaves)
  • 1 clove garlic (smashed)
  • 1/4 plus 1/8 teaspoon kosher salt
  • 3 tablespoons capers (drained and rinsed)
  • 1 teaspoon anchovy paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • To assemble

  • 1 loaf ciabatta bread (cut in half horizontally)
  • 1/4 cup extra virgin olive oil
  • 8 oil marinated sundried tomatoes (roughly chopped)
  • 3 tablespoons pine nuts (toasted)
  • 1/2 pound burrata or mozzarella (about 2 medium balls)

Instructions

  1. As seen on: Giada In Italy, Episode 6. Sisters and Cousins.
  2. In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the salt, capers, anchovy paste, mustard and vinegar and pulse 1 or 2 more times. Add the oil and and run for 5 seconds. Set aside to let the flavors marry.
  3. Preheat a grill pan over high heat.
  4. Drizzle both halves of the bread evenly with the olive oil. Grill for about 2 minutes on each side or until golden brown and charred in a few spots. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of bread. Tear the burrata over the salsa verde and sprinkle the tomatoes and pine nuts evenly over the tops. Cut the bread halves into slices and serve.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
34 grams
Protein
17 grams
Fat
41 grams
Saturated Fat
10 grams
Cholestrol
30 milligrams
Sodium
647 milligrams
Fiber
4 grams
Sugar
5 grams
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