Ricotta & Kale Crostini

I had some requests for “football food” with the Super Bowl near and several dozen things came to mind immediately with those requests. It was not until I began jotting ideas in my notebook that I realized they were all high fat, high carb, feel-terrible-the-next-day finger foods.

I decided that while I too love a good buffalo dip and fried wings, I just could not in good conscious create something that would alienate those who are sticking with their New Year’s Resolutions or overall health goals (says the person that recently posted a glorious butter and sugar laden, cookie crumble filled cake).

So I decided to try to make something that was a lower calorie alternative to traditional bar food that was still delicious. The result: little crostini bites that are cheesy and packed with flavor. Things they are not: dairy-free, carb-free, gluten-free, fat-free or health food. Things they are: salty, cheesy, satisfying and a lot less calories than most alternatives. If you are gluten free or low carb simply replace the bread with slices of zucchini or use it as a dip with other vegetables.

Ricotta & Kale Crostini

8 medium stalks kale
1 cup skim ricotta cheese
½ cup Parmesan cheese
1 clove garlic
Pinch salt
Pepper to taste
Baguette bread, crackers or vegetables

  1. Preheat oven to 500 degrees.
  2. Bring a pot of water to a boil and add salt.
  3. Blanch kale by placing in water for 3 minutes.
  4. Immediately remove, rinse with cold water and set on paper towels to dry. Set aside.
  5. Place baguette slices on a sheet tray and toast for 5-6 minutes or until golden brown. Set aside.
  6. In the bowl of a food processor, blend blanched kale, ricotta cheese, Parmesan cheese and garlic until smooth.
  7. Add salt and pepper to taste.
  8. Spread 1 tablespoon on each baguette slice and top with a little cheese and bite size piece of kale.
  9. Store in the fridge 1-2 days.
  10. Alternately you may serve as a dip with crackers, vegetables or bread.
This entry was posted in Appetizers, Vegetarian and tagged , , , . Bookmark the permalink.

10 Responses to Ricotta & Kale Crostini

  1. I’m trying to add more Kale into my diet. This recipe sounds like a tasty solution! Thanks for sharing!

  2. whiskandshout says:

    So much yum! This is healthy and alternative game food and I LOVE it! Gorgeous photos :)

  3. Danguole says:

    I would eat these regardless of whether I’m being healthy! Cheese and greens? Sold.

  4. hipfoodiemom says:

    Jolena, this is my kinda crostini!!! LOVE this!! it’s like creamed kale.. delicious!!

  5. This crostini looks delish! You had me at ricotta! What a great game day food!

  6. I love kale and I’m amazed that most people throw away the stems! I always slice them thin and cook them along with the leaves – they add a great extra level of texture and flavor. And how you’ve used them here is such a great idea. YUMM!

  7. Elizabeth @ SugarHero.com says:

    Yum! This seems like the perfect balance of healthy and indulgent!

  8. Baking In Pyjamas says:

    Great little snacks Jolena, they look very tasty. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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