Crostini - greens Recipe - Jamie Oliver Dishes

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This Crostini with Greens is a healthy and easy recipe, which is made with tender cavolo nero and sweet boiled garlic. It’s the perfect party appetizer, a classic, foolproof recipe that’s ready in about 20 minutes.

Crostini – greens Ingredients

A simple, rustic combination for a delicious and healthy appetizer.

For the Crostini Base:

4-6 thick slices of ciabatta or sourdough bread
1 clove of garlic, peeled and cut in half
Good-quality extra virgin olive oil
Sea salt

For the Greens Topping:

3 large handfuls of cavolo nero, cabbage, or Swiss chard
3 cloves of garlic, peeled
Freshly ground black pepper
1 lemon, for squeezing

How To Make Crostini – greens

A step-by-step guide to this simple, authentic Italian appetizer.

Toast the Bread: Heat a griddle pan or a barbecue to a high heat. Grill the bread slices for 1-2 minutes per side, until they are crisp and have beautiful char marks. While the bread is still hot, rub the cut side of the raw garlic clove over the surface of each slice. Drizzle with olive oil and set aside.
Cook the Greens and Garlic: Bring a pan of salted water to a boil. Add the 3 whole, peeled garlic cloves and the greens (with tough stalks removed). Cook until the greens are tender.
Drain and Prepare: Drain the greens and garlic well in a colander. When they are cool enough to handle, squeeze out as much excess water from the greens as you possibly can.
Assemble the Topping: In a bowl, mush up the soft, boiled garlic cloves with a fork. Add the squeezed greens and season to taste with sea salt and freshly ground black pepper. Drizzle with a generous amount of extra virgin olive oil and toss everything together.
Serve: Divide the greens mixture onto each of your prepared crostini. Finish with another light drizzle of olive oil and a good squeeze of fresh lemon juice before serving.

Crostini - greens Recipe — Crostini – greens Recipe

Recipe Tips

For the most flavorful and perfectly textured crostini.

How to prevent soggy crostini? The most crucial step is to squeeze the cooked greens as dry as you possibly can. Use your hands to wring out every last drop of water. This ensures your topping is flavorful and not watery, keeping your toast perfectly crisp.
Why boil the garlic with the greens? Boiling the garlic cloves makes them incredibly soft, sweet, and mellow. They lose all their harsh, raw bite and can be easily mashed into a creamy, savory paste that flavors the entire topping.
What is cavolo nero? Cavolo nero, also known as Tuscan kale or dinosaur kale, is a dark green brassica with a rich, slightly sweet, and earthy flavor. If you can’t find it, regular kale (with the tough stems removed) or Swiss chard are excellent substitutes.
Can I make this ahead of time? This appetizer is best assembled right before serving to keep the bread crisp. However, you can prepare the greens topping up to a day in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature and toast the bread when you’re ready to serve.

What To Serve With Greens Crostini

Simple accompaniments for this fresh and light dish.

This delicious crostini is a perfect appetizer to start a meal or to serve at a party. It pairs wonderfully with:

A glass of crisp Italian white wine, like Pinot Grigio
As part of a larger antipasto platter with cured meats and olives
Topped with a sprinkle of red pepper flakes for a bit of heat

How To Store Crostini

This dish is best enjoyed immediately.

Best Eaten Fresh: Crostini are all about the contrast between the crisp, warm toast and the fresh topping. They should always be assembled and eaten right away. Leftover assembled crostini will become soggy and are not recommended for storage.

Crostini – greens Nutrition Facts

An estimated guide per slice.

Calories: 180 kcal
Carbohydrates: 20 g
Protein: 6 g
Fat: 8 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add cheese to this?

Absolutely! A few shavings of salty Parmesan or Pecorino cheese over the top of the finished crostini would be a delicious addition.

Can I use a different kind of bread?

Yes. A crusty ciabatta, a rustic country loaf, or thick-cut slices of a good quality baguette would all be delicious substitutes for the sourdough.

Do I have to remove the stalks from the greens?

For kale or cavolo nero, yes. The central stalk is very tough and fibrous and should be removed before cooking. For Swiss chard, the stalks are more tender and can be finely chopped and cooked along with the leaves.

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