Kale & Raclette Tartine

Kale & Raclette Tartine

Course: Appetizer
Product Category: Table Bread
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Servings: 4
Print Recipe


  • 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


  • 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.

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