Kale & Raclette Tartine
Kale & Raclette Tartine
Directions
- Cut the Tribeca Oven Café Classic Garlic Loaf into 1/2” inch slices on a bias. Place into the oven under a broiler until lightly toasted.
- Heat a medium sauté pan over medium heat. Add the olive oil and garlic. Sauté for 1-2 minutes, until the garlic becomes fragrant. Add the kale and sauté until just wilted. Remove from the heat. Squeeze any excess moisture out.
- Spread the mustard on each slice of bread. Place the kale on each slice of bread. Top with the raclette slices and caramelized onions. Season with salt and pepper.
- Place the bread onto a baking sheet with a roasting rack. Place the baking sheet under a broiler for 2-3 minutes, until the cheese is melted and bubbly.
- Garnish with the sliced chives.
Ingredients
- 1 Tribeca Oven® Café Classic Garlic Loaf
- 1/2 tbsp. oil, olive
- 1/2 garlic, clove(s), thinly sliced
- 1 cup kale, ribs, stems removed & chopped
- 1 tbsp. mustard, dijon
- 1 cup raclette, sliced
- 1/2 cup onion, caramelized
- 1 tbsp. chives, fresh, thinly sliced
- Kosher salt and fresh black pepper, to taste