Tri-Colored Ricotta Crostini
3 Martin’s Hoagie Rolls
Extra-Virgin Olive Oil, plus more for drizzling
Flaky Sea Salt
1 Cup Fresh Ricotta
Freshly Cracked Black Pepper
20 Cherry Tomatoes, halved
1/3 Cup Red Wine Vinegar
2 Tablespoons Extra-Virgin Olive Oil
1 Teaspoon Fresh Basil, chopped
Wilted Kale Salad
3 Cups Fresh Curly Kale, stemmed, roughly chopped
1 Tablespoon Extra-Virgin Olive Oil
1/4 Cup Water
1/4 Cup Dried Cranberries
2 Tablespoons Shaved Almonds
1/2 Cup Lemon Juice
1/4 Cup Honey
Preheat oven to 450 degrees.
Fold open Hoagie Rolls, keeping the hinge intact; flatten with a rolling pin. Trim rounded edges, then cut each roll crosswise into 3 strips, about 2×4” each. (You should have a total of 9 strips from 3 Hoagie Rolls; repeat as needed for desired number of servings.)
Arrange bread strips on a baking sheet; brush both sides with olive oil. Season with salt. Bake until lightly toasted, about 4-5 minutes. Let cool on a wire rack.
Prepare Tomato-Basil Salad: To a small bowl, add halved cherry tomatoes, 1/3 cup red wine vinegar, 2 tablespoons olive oil, 1 teaspoon chopped basil, sea salt and freshly cracked black pepper; stir to combine. (For more basil flavor, try using a basil-infused olive oil.)
Prepare Kale Salad: Heat 1 tablespoons olive oil in a medium pot; add chopped kale and sauté for 1-2 minutes. Then add ¼ cup water and cook 3-4 minutes more or until slightly wilted and tender. Transfer kale to a bowl and add dried cranberries and shaved almonds. In a separate small bowl, mix together lemon juice and honey. Add just enough of the lemon-honey mixture to coat kale (you will have leftover). Stir to combine all ingredients.
Spread ricotta onto crostini. To 1/3 of the crostini, drizzle with olive oil and sprinkle with freshly cracked pepper. To another 1/3 of the crostini, top with a spoonful of the tomato-basil salad. To the remaining 1/3 of the crostini, top with the wilted kale salad.
Serve assorted crostini.