Next time you have guests, skip the tired old plate of cheese and crackers and try these. No one will be disappointed! Hearty kale, creamy ricotta and our tangy Balsamic Vinaigrette are meant to be together.

What you need

1/2 whole wheat baguette, sliced into 24 slices, about ¼ inch thick
3 tablespoons olive oil
coarse salt and fresh ground pepper
¼ cup Tessemae’s Balsamic Dressing
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
1 bunch kale, stems removed and leaves torn into bite sized pieces
1 cup whole milk ricotta cheese
sea salt

What to do

Heat your oven to 375. Drizzle or brush the baguette slices with oil, then season with salt and pepper. Bake until crisp and golden, about 15 minutes. Let the crostini cool on the pan.

Heat 2 tablespoons of the Balsamic in a large skillet over medium. Add the garlic and pepper flakes and cook until fragrant. Stir in the kale, cover and cook until just wilted, about 6 minutes. Uncover a few times to toss and mix the kale. (If you can’t fit it all in the pan at first, toss in more as the kale in the pan wilts.)

Divide the ricotta between the crostini and top with the kale. Just before serving, top each with a drizzle more of the Balsamic and the sea salt.

Makes 24