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