Ricotta-Kale Pesto Appetizer Toasts

• 1 bunch kale, ribs removed
• 12 cup walnuts
• 14 cup parmesan cheese, grated
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 teaspoon anchovy paste
• 12 cup olive oil
• salt, to taste
• pepper, to taste
• 8 garlic cloves, preferably roasted
• 14-12 cup ricotta cheese
• salt, to taste
• pepper, to taste
• lemon juice, to taste
• 1 baguette, sliced diagonally in 1/3-inch thick slices
• 4 -8 teaspoons olive oil, for basting
• salt, to taste

1. Preheat oven to 350 degrees F.
2. Blanch kale in boiling water, about 2 minutes.
3. Pat dry.
4. In a food processor, finely chop kale with walnuts, grated Parmesan cheese, 1 garlic clove, 1 tablespoon lemon juice and anchovy paste.
5. With the motor running, pour in 1/2 cup olive oil and season with salt and pepper, to taste.
6. Roast Garlic (Optional): Step will be easier and tastier if you take the time to roast 8 cloves of garlic.
7. Make Toasts: Brush baguette slices with olive oil, and season with salt.
8. Toast in oven until golden and crisp.
9. Rub each toast with a garlic clove.
10. (If you roasted garlic in Step , the garlic will squeeze out and allow it to be spread like a paste.
11. ).
12. Spread each toast with ricotta cheese and top with kale pesto.
13. Season with salt, pepper and lemon juice, to taste.

kale, walnuts, parmesan cheese, garlic, lemon juice, anchovy paste, olive oil, salt, pepper, garlic, ricotta cheese, salt, pepper, lemon juice, baguette, olive oil, salt

Taken from www.food.com/recipe/ricotta-kale-pesto-appetizer-toasts-509937 (may not work)