Eating,  Living

Quick Crostini to Clear out the Cupboard

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.

Kale and Bleu Cheese Crostinis
Recipe Type: Delicious
Author: Jack
Prep time:
Cook time:
Total time:
Serves: 12 crostinis
Measurements are approximate in this one, make sure to taste your kale mixture throughout to fit your personal tastes.
  • 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)
  1. Preheat oven to 400 degrees F
  2. Cover your baking sheet with aluminum foil (to cut down on mess) and lay french bread slices out on sheet
  3. Drizzle olive oil across bread, adding salt to taste
  4. Peel papery skin off of garlic and enclose whole cloves in a pocket of aluminum foil
  5. Once oven has preheated, put baking sheet and aluminum foil pocket in the oven for 10-15 minutes, or until golden brown
  6. Heat up olive oil in a skillet, adding in kale, salt, and pepper
  7. Once kale mixture has defrosted and warmed up, add in rosemary and cook another minute or two, then set aside
  8. Take baking sheet out of the oven and take garlic cloves out of aluminum pocket
  9. Spread roasted garlic onto bread then glob the kale mixture on top
  10. Top crostinis with bleu cheese and toss back in oven to melt the cheese
  11. Top with an egg cooked to your liking (optional)
  12. Serve when still warm

In the comments: What do you usually eat when you are sick?

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