Black Cabbage Bruschetta: Fetta Col Cavolo, Olio Nuovo and Pecorino Fresco

1. 1

   Preheat the grill or broiler.

2. 2

   In a 12 to 14-inch saute pan, heat the 6 tablespoons olive oil and the garlic slices together over medium heat, until the garlic begins to soften.

3. 3

   Add the cavolo all at once, stirring to keep the garlic from settling at the bottom.

4. 4

   Cover the pan and allow the cabbage to cook until soft, about 8 to 10 minutes.

5. 5

   Meanwhile, grill or toast the bread.

6. 6

   Rub 1 side of each toasted bread slice with raw garlic.

7. 7

   Place 1 slice of bread in 4 shallow bowls and top each slice with a large spoonful of the cabbage mixture.

8. 8

   Drizzle each bruschetta with 1 tablespoons extra-virgin olive oil and shave pecorino over each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.