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Ricotta-Kale Pesto Appetizer Toasts

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“Entered for safekeeping, from NY Times Magazine, 11/10/13. I'm including this one as part of the set, and I'll try it when I jump on the kale bandwagon for its health benefits. The purists will lick off the kale pesto and let the ricotta go. I added the recommendation to roast 8 garlic cloves as part of the prep, that would add about 30-40 passive minutes to the cooking time.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Blanch kale in boiling water, about 2 minutes. Pat dry.
  3. In a food processor, finely chop kale with walnuts, grated Parmesan cheese, 1 garlic clove, 1 tablespoon lemon juice and anchovy paste. With the motor running, pour in 1/2 cup olive oil and season with salt and pepper, to taste.
  4. Roast Garlic (Optional): Step will be easier and tastier if you take the time to roast 8 cloves of garlic.
  5. Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
  6. Rub each toast with a garlic clove. (If you roasted garlic in Step , the garlic will squeeze out and allow it to be spread like a paste.).
  7. Spread each toast with ricotta cheese and top with kale pesto. Season with salt, pepper and lemon juice, to taste.

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