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.
8 medium stalks kale
1 cup skim ricotta cheese
½ cup Parmesan cheese
1 clove garlic
Pepper to taste
Baguette bread, crackers or vegetables
- Preheat oven to 500 degrees.
- Bring a pot of water to a boil and add salt.
- Blanch kale by placing in water for 3 minutes.
- Immediately remove, rinse with cold water and set on paper towels to dry. Set aside.
- Place baguette slices on a sheet tray and toast for 5-6 minutes or until golden brown. Set aside.
- In the bowl of a food processor, blend blanched kale, ricotta cheese, Parmesan cheese and garlic until smooth.
- Add salt and pepper to taste.
- Spread 1 tablespoon on each baguette slice and top with a little cheese and bite size piece of kale.
- Store in the fridge 1-2 days.
- Alternately you may serve as a dip with crackers, vegetables or bread.