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Ingredients
- 3/4 cup apple cider
- 1/4 cup golden raisins
- 1/2 Granny Smith apple cored and cut into 1cm dice (1 cup)
- 1/2 cup red or white seedless grapes quartered
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 2 tsp. thinly sliced shallot
- Sea salt and freshly ground black pepper to taste
- 24 2 cm thick slices of crusty baguette
- 1 Tbs. extra-virgin olive oil more for brushing
- 2 cups very thinly sliced trimmed kale leaves
- 1 tsp. cider vinegar
- 150 g creamy blue cheese such as Gorgonzola dolce or Roquefort
Ingredients
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Instructions
- Position a rack in the upper third of the oven and heat the oven to 180c.
- Simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
- Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
- Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
- In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
- Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese.
- Using a slotted spoon, top with the relish.
- Serve immediately.
