Crostini with Black Kale and Agridolce Shallots
Perfectly balanced crostini topped with black kale and sweet-tart agridolce shallots—Christina Cooks' recipe offers a flavorful appetizer or snack.
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Wooden spoon
- Toaster
- Serving platter
- Paper towel
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
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