Cavolo Nero and Prosciutto Bruschetta

  • Serves

    serves 4-6


Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, offsets salty prosciutto in an easy appetizer based on a recipe in Italian Easy: Recipes from the London River Café by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).


  • 2 lb. cavolo nero
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black peppe
  • 4-6 slices of prosciutto
  • Garlic cloves


Step 1

Trim cavolo nero; boil in salted water until completely tender, 25–30 minutes. Drain; squeeze out excess water. Transfer cavolo nero to a bowl; toss with oil, salt, and pepper, all to taste.

Step 2

Grill bread until crisp and slightly charred on the corners. (Alternatively, toast bread slices over the flame of a gas burner.) Rub each bread slice with a clove of garlic; season with salt and pepper to taste and drizzle with extra-virgin olive oil.

Step 3

Divide warm cavolo nero between bread slices and top each with a thin slice of prosciutto. Drizzle with extra-virgin olive oil.

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