Adapted from Food & Wine, November 2013
Makes 24 Crostini
1 lb. Tuscan Kale, stems discarded. Roll leaves together and chiffonade
1 cup heavy cream
3 tablespoons butter
3 garlic cloves slivered
2 tablespoons Marsala wine
¼ teaspoon red pepper flakes
1/3 cup chopped walnuts toasted (in a skillet over medium heat for two to three minutes)
1/4 cup crumbled Gorgonzola cheese
1/4 cup Parmiggiano-Reggiano
Olive oil for brushing crostini
1. In a large pot of boiling, salted water, blanch the kale until tender. Three to five minutes. Drain in a colander and cool.
2. In a large skillet melt the butter and add the garlic. Saute over medium heat for two minutes until golden. Don’t brown or garlic will taste bitter.
3. Add the kale and Marsala. Toss and cook for two minutes allowing the wine to mostly evaporate.
4. Add the pepper flakes and toasted walnuts. Toss together.
5. Add the cream and bring to a simmer.
6. Add the Parmiggiano-Reggiano and cook for two more minutes until cheese is incorporated into the cream.
7. Remove from heat and add the crumbled Gorgonzola, give it a few stirs and allow to sit. Taste and season with salt and black pepper if desired.
8. Preheat oven to 400 degrees. Slice the baguette on the diagonal into ¼” slices. Place on baking sheet. Brush with olive oil. Dust with sea salt. Bake for eight to ten minutes until golden.
Serve “fondue” in a bowl surrounded by crostini and spoon generously on top.