Fun Facts about Bruschetta:
This Italian antipasto or starter, originated in 15th century Rome. Offered as an hors d’oeuvre, it is always grilled and rubbed with garlic and seasoned with salt and olive oil
The Tuscan version is called Fettunta and features the bread, garlic and olive oil of the harvest.Bruschetta means to roast over coals Traditionally. the recipe calls for an Italian bread, such as ciabatta.
Ingredients:
- 1 baguette or ciabatta
- Extra Virgin Olive Oil (XVOO) for brushing
- 4 peeled whole garlic cloves for the bread slices
- 2 Tbs XVOO for saute
- 1/2 peeled red onion halved and sliced thinly
- 2 cloves minced garlic
- 2 cups deveined rough chopped kale
- 1 Tbs balsamic vinegar
- 1/2 Tbs Kiawe Smoked Garlic Hawaiian Sea Salt
- Cracked black pepper
- 1/2 cup shaved parmesan reggiano
- 1 Tbs `Alaea Red Hawaiian Coarse Sea Salt to garnish
Directions:
- Slice the baguette on the bias into elongated slices 1/4” thick or if using a larger loaf like ciabatta straight across.
- Brush each half with olive oil.
- Grill quickly to toast lightly
- Rub each open face with the whole garlic cloves
- Sauté sliced onions in 2 Tbs olive oil, adding minced garlic toward the end to avoid burning
- Add kale and stir until it wilts
- Add vinegar, Kiawe Smoked Garlic Hawaiian Sea Salt and cracked pepper.
- Top each bruschetta with sautéed ingredients
- Garnish with parmesan and `Alaea Red Hawaiian Coarse Sea Salt.