May Posting21

Have you ever tasted fresh, locally made mozzarella?  Wow, what a difference in taste from the mass produced variety.

May Posting15 I used artisan made cheese from Full Quiver Farms to create this quick and easy bruschetta recipe. The mozzarella, kale and mushrooms make a delicious combination.

Layer the curly kale, cheese, and thyme on toasted French bread.

May Posting19

Bake until the cheese is melted.

May Posting20

Saute the mushrooms in butter or olive oil.  I used oyster mushrooms but the button top variety would work just as well.

Kale, Mozzarella and Mushroom Bruschetta

  • 8 slices of lightly toasted French bread
  • 1 T. olive oil
  • 20 mushrooms
  • 4 pieces curly kale
  • 1 ball Mozzarella cheese (about 1 cup)
  • 10 sprigs thyme (remove leaves from the stems)
  • pepper to taste

Preheat oven to 425 degrees. Layer the kale and cheese on bread slices.  Sprinkle with thyme.  Bake until the cheese is melted. Meanwhile, heat olive oil in a large skillet over medium-high heat.  Saute mushrooms until softened, 5 to 6 minutes. Remove bread from the oven and spoon mushrooms evenly over the slices.  Add a few twist of fresh cracked pepper.



Leave a Reply