5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
3
Martin’s Hoagie Rolls
 
Extra-Virgin Olive Oil, plus more for drizzling
 
Flaky Sea Salt
1
Cup Fresh Ricotta
 
Freshly Cracked Black Pepper
Tomato-Basil Salad
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
Directions
  1. Preheat oven to 450 degrees.

  2. 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.)

  3. 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.

  4. 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.)

  5. 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.

  6. 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.

  7. Serve assorted crostini.

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