Kale And Pecorino Crostini

1. 1

   Cut stems from center of each kale leaf; discard stems. Bring large pot of salted water to boil. Add kale leaves and cook just until kale is tender but still bright green, 3 to 4 minutes. Drain well. Coarsely chop kale.

2. 2

   Preheat oven to 400u00b0F. Arrange baguette slices in single layer on rimmed baking sheet; brush slices on top side with 2 tablespoons oil. Sprinkle lightly with salt and pepper. Toast in oven until pale golden, about 12 minutes. Cool toasts on baking sheet. DO AHEAD:

3. 3

   Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add garlic and anchovies; stir 1 minute. Add chopped kale and saute until heated through, 3 to 4 minutes. Season to taste with salt and pepper.

4. 4

   Mound kale mixture atop toasted baguette slices, dividing equally. Top kale with cheese shavings. Arrange crostini on platter and serve.

5. 5

   The bold flavors of this and the chicken liver crostini would be great with Prosecco, the Italian sparkler. We like the light, crisp-and affordable-Zardetto NV Prosecco Brut (Italy, $15).

* Per serving · 4 servings · Values may vary.

No additional tips available.