A few days ago I organised a brunch at home. It was the first time I invited someone over so early but it turned out to be a lot of fun; we started at eleven o’clock in the morning and finished at five the only remaining guest left. Continue reading
Butternut and Kale Bruschetta
Recipe for 6 pieces
Prep time: 15 min
Cook time: 10 min
50 g wilted kale
200 g butternut squash (peeled)
2 tbsp. pine nuts
1 small red onion
6 slices bread (if the slice is too large cut it in half) about 1.5 cm thick
2 tbsp. shaved parmesan
Salt and pepper
In a dry pan add the pine nuts and gently roast them tossing regularly so that they son’t burn. Once they have a nice brown colour, transfer them to a small dish and set them aside to cool.
Cut the butternut squash into small cubes of about 1 cm. Finely chop the wilted kale and the onion.
Add 1 tbsp. olive oil and the onions to a pan. Cook them on a medium fire until translucent, about 3-4 minutes. Add the butternut cubes and let them brown on all sides, tossing occasionally. Season with salt and pepper. Once the butternut has softened (although it shouldn’t become mushy) add the kale and cook for another 2-3 min. Add the pine nuts, season to taste with salt and pepper and set the pan aside.
Turn on you oven broiler. Take the bread and brush it with olive oil on both parts. Place the slices under the broiler and toast them for a couple of minutes on each side. Check regularly as they can easily burn.
Spread the toasted slices on a serving dish, on top evenly distribute the butternut, kale, pine nut mix.
Top with the parmesan shavings and optionally drizzle a little more olive oil. Serve.