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Ingredients:

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

Directions:

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

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