Courtesy Tony Baker, chef, Montrio Bistro, and founder, Baker’s Bacon, Monterey
Serves 4
6 ounces kalettes
2 tablespoons olive oil
1 Granny Smith apple
2 tablespoons raw sugar
1 tablespoon butter
½ red onion, thinly sliced
4 slices thick country bread
2 4-ounce balls fresh burrata cheese
Sea salt
Black pepper, freshly ground
In a medium bowl, toss the kalettes with olive oil and salt. Roast the kalettes for 8 minutes at 400° F. Cut the apple into eight wedges and remove core. Toss the apples with sugar and sauté with butter until brown and tender. Cut each burrata ball into four pieces. Toast slices of bread on a barbecue or under the broiler. Place the cheese on the toast. Arrange the apples, onions and roasted kalettes on the toast. Season. Warm for 2 minutes in hot oven and serve.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
