Kale Crostini with Miso Glaze

Ingredients

In this Japanese adaptation of Crostini di cavolo nero, we replace the traditional Italian ingredients with Japanese flavors. Instead of using olive oil, we sauté the kale in sesame oil to enhance the dish's Asian profile. The miso glaze adds a distinct umami taste, which is a staple in Japanese cuisine. Additionally, we bake the crostini until crispy, giving them a satisfying crunch that complements the tender kale and rich miso glaze. We alse have the original recipe for Crostini di cavolo nero, so you can check it out.

• 1 baguette, sliced into 1/2-inch thick pieces 1 baguette, sliced into 1/2-inch thick pieces
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 cups kale, stems removed and chopped 2 cups kale, stems removed and chopped
• 2 tablespoons white miso paste 2 tablespoons white miso paste
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Arrange the baguette slices on a baking sheet and brush them lightly with sesame oil. Bake for 10-12 minutes or until golden and crispy.
3. 3.
   In a large skillet, heat the remaining sesame oil over medium heat. Add the kale and sauté until wilted, about 5 minutes.
4. 4.
   In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, and honey until well combined.
5. 5.
   Pour the miso glaze over the sautéed kale and stir to coat evenly. Cook for an additional 2 minutes, allowing the flavors to meld together.
6. 6.
   Remove the crostini from the oven and let them cool slightly. Top each slice with a spoonful of the kale and miso mixture.
7. 7.
   Garnish with sesame seeds and freshly ground black pepper.
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the kale. Massage the leaves with a bit of olive oil before sautéing to enhance their tenderness.
• Miso paste — Use white miso paste for a milder and sweeter flavor. Adjust the amount according to your taste preference, as miso can vary in saltiness.

Tips & Tricks

• For added crunch, sprinkle toasted sesame seeds on top of the crostini before serving.
• Experiment with different types of miso paste to vary the flavor profile of the glaze.
• If you prefer a sweeter glaze, increase the amount of honey or add a touch of maple syrup.
• Serve the crostini warm for the best flavor and texture.
• Feel free to customize the toppings by adding thinly sliced radishes or a drizzle of sriracha for a spicy kick.

Serving advice

Serve the Kale Crostini with Miso Glaze as an appetizer at your next gathering or as a light lunch. Arrange the crostini on a platter and garnish with additional sesame seeds and freshly chopped green onions for an extra pop of color and flavor.

Presentation advice

Arrange the crostini neatly on a serving platter, ensuring that the kale and miso glaze are evenly distributed. Garnish with a sprinkle of sesame seeds and a few fresh kale leaves for an elegant touch. Serve alongside small dishes of soy sauce and pickled ginger to enhance the Japanese dining experience.