12 slices of baguette
6 tbs olive oil
sea salt, pepper
1.5 pounds of mushrooms
4-6 cloves garlic
2 pounds kale
1/2 pound of diced bacon
1/2 cup whipping cream
1 lemon, 8 tbs butter
1 diced red onion
2 cups of stock
fresh chopped herbs (can be thyme, tarragon, parsley, sage)
splash of balsamic vinegar
Brush olive oil on baguette slices and top with salt and pepper. Bake baguette slices at 350 degrees for 15-20 minutes, flipping once during baking.
Clean and quarter mushrooms. Heat butter in sauté pan until foaming hot. Add garlic and sauté for 2 minutes until fragrant. Add whipping cream and cook until thickened, approximately 3 minutes. Add chopped fresh herbs.
Heat 1-2 tbs olive oil in large Dutch oven pot or something similar. The kale cooks down dramatically, but you will need a big enough pot to hold all fresh kale. Add diced bacon and cook until crisp. Add red onion and sauté until onion is translucent. Add kale and sauté for2-3 minutes until kale is bright green and fully coated in bacon mixture. Add stock and cook for approximately 6-10 minutes. Add splash of balsamic vinegar, and cook for another minute.
Assembly: Top baguette slice with a spoonful of creamy mushroom mixture. Top that with a little bacon kale. Squeeze fresh lemon juice on top of toast.
Presented by: Savory and Sweet Truck
Air Date: November 5, 2013
Kiki and Byron from the Savory and Sweet food truck show us a twist on toast