RECIPE::ARTISAN MADE MOZZARELLA, KALE, AND MUSHROOM BRUSCHETTA

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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.

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Bake until the cheese is melted.

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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.

Enjoy!

-kat

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