Edible Monterey Bay

Kalettes, Burrata and Apples on Toast

kalettesToastCourtesy 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.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.