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Bruschetta with cavolo nero
150g cavolo nero, stalks removed
2 large cloves garlic, sliced thinly
2 slices of good-quality sourdough or artisan bread
2-3 Tbsp extra-virgin olive oilpinch chilli flakes
parmesan or pecorino cheese, shaved
Juice of 1 lemon
sea-salt flakes and freshly ground black pepper
Place a clove of garlic in a medium-sized pot of lightly salted water and bring to the boil.
Add the cavolo leaves and cook for 5 minutes. Drain well.
Toast the bread while the greens are cooking. Rub the surface of the toast with half a clove of garlic.
Crush the remaining garlic on your chopping board, add the cavolo nero and roughly chop together.
Place in a bowl and add a squeeze of lemon and season with salt and pepper. Add a generous amount of cheese and add about 1 tablespoon of olive oil. Toss gently to combine.
Spread generously over the toast, add a little shaved parmesan, lemon juice and, of course, drizzle with more oil.