Tuscan "crostini" with kale and Pecorino Toscano PDO


Ingredients (4 people)

  • 100 g of fresh Pecorino Toscano PDO
  • 8 slices of Tuscan bread
  • 1 bunch of kale
  • EVO oil to taste
  • Salt and pepper to taste


Bring water to a boil in a large pot.

In the meantime, wash the kale and remove the hard stems.

Salt the boiling water to taste and add the kale. Cook it for about 20 minutes, then drain well and leave aside some cooking water.

Toast 8 slices of Tuscan bread, then lightly wet one side of each slice with the kale cooking water.

Put some warm cabbage leaves on each “crostino,” sprinkle them with a pinch of salt and pepper, and drizzle them with EVO oil.

Garnish each “crostino” with some flakes of Pecorino Toscano PDO.

Serve warm.

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