This weekend has been a good one for Jack. I’ve had a bit of an “-itis” (read as: sickness) going on with my throat, so I have been on a soup rampage. I made a recreation of Anne Burrell’s Chicken Noodle Soup. It had such a warming effect on me that put me in a good mood for riding the train to feeling better (along with a perfect ratio of ibuprofen to lemon water to BoJack Horseman on Netflix).
For my soup, I ended up grabbing a big loaf of french bread from the grocery store. I toasted up the bread to have on the side that evolved into giant croutons.
After I used them in the soup on Friday night, I was rifling through my cupboard and fridge to put the rest of the bread to good use. I settled on making crostini for a late Saturday night dinner after my late Saturday lunch of leftover chicken soup.
The items that I came up with were: frozen chopped kale, garlic, rosemary, and bleu cheese crumbles. Full disclosure, bleu cheese is not a usual ingredient for me to have in the fridge. When I am hanging out at the chilled cheese section at the grocery store, I usually lean towards a pecorino or an aged cheddar or a smoked gouda. Also, I would usually go towards a non-cumbled bleu, but crumbled was on sale. I could write a whole post about my love affair with cheese sections.
Anyways!! I preheated the oven to around 400 degrees. Then, I threw the sliced baguette on tinfoil and sloshed on a generous helping of olive oil (again that blend that I was talking about last week). Any fly on the wall would be concerned about the amount and would likely ask to take a look at my blood work.
I also made a little tin foil pocket and put a few whole garlic cloves in there. I added olive oil, then sealed that bad boy up, and threw it on the baking sheet with the bread. I popped the whole thing in the oven, and let that hang out.
Now onto the topping. I threw olive oil, chopped kale, rosemary, salt, and pepper in a pan. I let all of those flavors come together (Just call me Rachel Ray) over medium heat. I set all that aside while I let the crostini finish up in the oven.
I had a tough time getting all of the kale mixture onto the crostini, but after a while, I got the hang of it. My advice it not to bite off more than you can chew (whoops). But for real, I would stick to smaller spoonfuls onto your crostini. I like it to really heap on there like it could jump up and spook you.
Then with a bleu cheese crumble or fifteen, back into the oven these went:
While the cheese was melting, I cooked up a sunny side up egg that in my humble opinion turned out phenomenal. This would not be a millennial lifestyle blog without some sexy yolks. I wish I would have captured a picture of me breaking the yolk **Jack’s favorite Snapchat trend of 2016**
When you have some fresh-ish bread lying around, this is one of the easiest ways to have a quick, carb-filled dish for lunch, dinner, or snack. This also would be great for to feed folks at a little get together.
The recipe that I threw together is below, but, along with most of my recipes, this is COMPLETELY customizable. Here are a few ideas from Delish, Food Network, and Bon Appetit to get the mental wheels turning.
- French bread, sliced into 3/4 inch slices
- 1/2 cup olive oil
- 2 cups frozen chopped kale
- 8 cloves garlic
- 1 or 2 rosemary sprigs, chopped
- 1/2 cup bleu cheese crumbles.
- salt (to taste)
- papper (to taste)
- Egg (optional)
- Preheat oven to 400 degrees F
- Cover your baking sheet with aluminum foil (to cut down on mess) and lay french bread slices out on sheet
- Drizzle olive oil across bread, adding salt to taste
- Peel papery skin off of garlic and enclose whole cloves in a pocket of aluminum foil
- Once oven has preheated, put baking sheet and aluminum foil pocket in the oven for 10-15 minutes, or until golden brown
- Heat up olive oil in a skillet, adding in kale, salt, and pepper
- Once kale mixture has defrosted and warmed up, add in rosemary and cook another minute or two, then set aside
- Take baking sheet out of the oven and take garlic cloves out of aluminum pocket
- Spread roasted garlic onto bread then glob the kale mixture on top
- Top crostinis with bleu cheese and toss back in oven to melt the cheese
- Top with an egg cooked to your liking (optional)
- Serve when still warm
In the comments: What do you usually eat when you are sick?