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. 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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