Kale & Raclette Tartine
Servings: 4
Print Recipe
Share by Email
Ingredients
- 1 Tribeca Oven Café Classic Garlic Loaf
- ½ Tbsp. Olive Oil
- ½ clove Garlic thinly sliced
- 1 cup Chopped Kale ribs and stems removed
- 1 Tbsp. Dijon Mustard
- 1 cup Sliced Raclette
- ½ cup Caramelized Onions
- 1 Tbsp. Fresh Chives thinly sliced
- Kosher Salt and Freshly Ground Black Pepper to taste
Instructions
- 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.