Kale is in season! This easy app pairs perfectly with our Roussanne and is a crowd-pleaser. Creamy burrata balances out the bright, herbaceous, garlicky kale pesto and our Roussanne’s bright acidity, rich texture - with citrus and stone fruit on the palate - effortlessly rounds out the pairing.
1. Toast or grill baguette slices (cut on the bias to create more surface area for toppings)
2. Top with kale pesto (recipe below)
3. Add burrata (fresh mozzarella on the outside, stracciatella and cream inside - we found ours at Costco)
4. Garnish with toasted pine nuts
5. Dust with finishing salt
6. Enjoy!
**Kale Pesto Recipe**
(All amounts can be modified to taste)
Add to a food processor:
- 1 bunch Tuscan kale, spines removed (approx 3 c, packed)
- 2-3 cloves garlic
- 1/2 c toasted pine nuts
- 1/2 c parmesan, grated
- 1 T lemon juice
- 1/4 t salt
- 1/8 t pepper
- 1/4 c olive oil (add more to reach desired consistency)
Other suggested pairings to try: Viognier Grande Klasse Reserve, Pinot Gris Grand Klasse Reserve
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