Appetizer idea: Kalettes Crostini
Have you tried the newest vegetable in town? Kalettes, a cross between Brussels sprouts and kale, look like tiny purple and green cabbages with a mild, sweet, nutty flavor. They can be eaten raw or cooked – and they’re perfect for this simple appetizer.
Start by heating your oven to 350 F. Cut a baguette into ¼ inch slices, brush each slice with olive oil and toast for 6-8 minutes. Slice the Kalettes into strips. Heat 1 tablespoon of olive oil over medium heat and cook the Kalettes with salt and pepper to taste, for 10 minutes, stirring occasionally. Stir in 2 tablespoons of shredded Parmesan cheese and remove from heat.
Top the crostini with Kalettes and a shaving of Parmesan. Serve with a German Riesling.