Bruschetta with Kale, Garlic, Parmesan and Hawaiian ‘Alaea Kiawe Smoked Onion Salt
Created for Aloha Spice Company by Kaua'i Chef - Michael Simpson
1 baguette or ciabatta
Extra Virgin Olive Oil (XVOO) for brushing
4 peeled whole garlic cloves for the bread slices
2 Tbs XVOO for saute
1/2 peeled red onion halved and sliced thinly
2 cloves minced garlic
2 cups deveined rough chopped kale
1 Tbs balsamic vinegar
1/2 Tbs Aloha Spice Hawaiian ‘Alaea Kiawe Smoked Onion Salt
Cracked black pepper
1/2 cup shaved parmesan reggiano
1 Tbs `Alaea Red Hawaiian Coarse Sea Salt to garnish
Slice the baguette on the bias into elongated slices 1/4” thick or if using a larger loaf like ciabatta straight across.
Brush each half with olive oil.
Grill quickly to toast lightly
Rub each open face with the whole garlic cloves
Sauté sliced onions in 2 Tbs olive oil, adding minced garlic toward the end to avoid burning
Add kale and stir until it wilts
Add vinegar, Alona Spice Hawaiian Kiawe Smoked `Alaea Onion Salt and cracked pepper.
Top each bruschetta with sautéed ingredients
Garnish with parmesan and `Alaea Red Hawaiian Coarse Sea Salt.
Fun Facts about Bruschetta:
This Italian antipasto or starter, originated in 15th century Rome. Offered as an hors d’oeuvre, it is always grilled and rubbed with garlic and seasoned with salt and olive oil
The Tuscan version is called Fettunta and features the bread, garlic and olive oil of the harvest
Bruschetta means to roast over coals
Traditionally. the recipe calls for an Italian bread, such as ciabatta.