Mediterranean Crostini with Lemon Parmesan Kale


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

– Jenn, Roommate #1.


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.


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

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.


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.


9 comments on “Mediterranean Crostini with Lemon Parmesan Kale

  1. Dorothy Huey says:

    wow – there is so much going on here – as usual you are making me HONGRY – love the pics – looks like your new kitchen has great lighting!
    LOVE those baby bellas 🙂
    and now for some questions….when did you start to like black olives?
    and most importantly :p wheres the tuna???

    • Sam says:

      I was thinking the same thing: not bad lighting in the new kitch! I was pleasantly surprised at how well the photos came out.
      The olives were oddly super mild and not very salty/briny at all in this. Maybe it was a different variety. At Wegmans they have a whole olive station with about 3501 different kinds.
      And the tuna… is still in the cupboard, awaiting the day when there is literally no time to cook. Sadly that day is probably closer than we would like. But ah this dinner was so good (and fun)

  2. Dorothy Huey says:

    just realized – I’ve had that lemon parmesan kale haven’t I? Love that Kale lemony parmy taste!

    • Sam says:

      yeah! with salmon. it’s so much better with the pecorino that we (hueys) had though. parmesan is good but … not quite tangy enough for my taste!

  3. sabuttil says:

    YUM! looks soo good. Wish i could pull this out of the photo and take a bite!

  4. blogturtle says:

    hi. i only recently discovered kale. seemed a bit tricky to cook. i must try again. is the sour dough extra toasty? nice recipe!

    • Sam says:

      I like to boil kale for a few minutes and then toss it with lemon juice, olive oil and parmesan cheese… Or, eat it raw as in a salad. Or, make kale chips. The sour dough did get extra toasty but not break-your-teeth crunchy. Thanks!

    • Sam says:

      the sour dough was toasty and delicious for this recipe. Kale is not too hard to cook — I generally saute it with garlic and onion and then eat it throughout the week with other veggies or grains, tomato sauce, and parmesan cheese. You can eat it raw too; it’s especially good with lemon vinaigrette and parmesan cheese… I prefer it cooked because it’s a bit tough when raw. Thanks for your comment!

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