Mediterranean Crostini with Lemon Parmesan Kale

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“Hmm, I think I’ll make tuna salad for dinner.”

– Jenn, Roommate #1.

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So much for that! Being two nutrition-/cooking-oriented people (Roomie #2, also nutrition, went away on vaycay, but missed a pretty fantabulous meal), what started out as a simple tuna salad quickly gave way to something a little more… gourmet.

A little bit of chopping, toasting, and sautéing later… and dinner was a REALLY delicious sourdough crostini, topped with red pepper, tomato, olives, feta, and mushrooms, with a little kale salad on the side.

SO. GOOD. And very filling, a perfect veggiecentric entrée, or if in a smaller amount, a satisfying appy.

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And kinda ridiculously easy.

Mediterranean Crostini with Lemon Parmesan Kale

Serves four normal people or two hungry roommates

Adapted from Eating Well

1 small tomato or 1/2 medium/large tomato
1/2 cup roasted red pepper, sliced into strips
2 tablespoons coarsely chopped black olives
1/4 cup crumbled feta
1 tablespoon red wine vinegar
1/2 teaspoon oregano
1/4 teaspoon coarse salt
1-3 garlic cloves, minced
2-3 tablespoons of olive oil, separated (we used yummy tarragon-flavored EVOO from F. Oliver’s)
10-12 baby bella mushrooms, sliced
4 slices of sourdough bread

Salad:
1/4-1/2 bunch tender summer kale, roughly chopped
1 lemon, juiced
1-2 tablespoons olive oil
1-2 tablespoons grated parmesan

Mix the tomatoes, olives, feta, roasted red pepper, 1 tablespoon of olive oil, oregano, and red wine vinegar in a small  bowl. Set aside.

Mix the garlic and 1-2 tablespoons olive oil in a small bowl. Spread some on each slice of sourdough bread. Use the remaining (and a little extra if necessary) to sauté the mushrooms until tender and cooked. Mix the mushrooms into the tomato mixture.

Whisk together the lemon juice, and olive oil, and parmesan. Toss with the kale (use your hands).

Toast each sourdough piece and top with the mushroom/tomato mixture, try to drain out most of the juice/sauce so the bread doesn’t get too soggy. Serve with the kale salad, and you can drizzle the aforementioned juice onto the kale salad for extra flavor.

Pretty freakin’ delectable.

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We were pleasantly surprised at how filling these turned out! This dish was very tangy and flavorful, with just the right amount of saltiness from the cheese, sourness from the vinegar, and bright citrus from the lemon. The sourdough had perfectly crispy crust and soft tender inside for sopping up extra dressing and juice.

The only problem? Oodles of dishes. Good thing we’re all neat freaks over here.