Crostini with Black Kale and Agridolce Shallots - Christina Cooks

Ingredients

• ¼ cup raisins, soaked in warm water for 15 minutes
• 3 tablespoons extra-virgin olive oil
• 6 shallots, peeled, quartered lengthwise
• 3 tablespoons balsamic vinegar
• 1 tablespoon coconut sugar
• Sea salt , to taste
• 6 small leaves black kale , rinsed well, thinly sliced into ribbons
• 8 thick slices whole grain bread, lightly toasted