Burrata and Kale Salsa Verde Bruschetta Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 1/2 cups chopped Tuscan kale (about 8 large leaves) 1 clove garlic, smashed 3 tablespoons capers, drained and rinsed 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard Kosher salt 1/2 cup extra-virgin olive oil 1 loaf ciabatta bread, cut in half horizontally 8 ounces burrata or mozzarella (about 2 medium balls) 3 tablespoons pine nuts, toasted 16 oil-marinated sun-dried tomatoes, roughly chopped
			For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry. To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil, then sprinkle salt and pepper on top. Grill open side down until golden brown and charred in a few spots, about 2 minutes. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve.