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Collard Green Crostini with Blue Cheese and Grape-Apple Relish

Scott Phillips

Yield: Yields 24 crostini

Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.


  • 3/4 cup apple cider
  • 1/4 cup golden raisins
  • 1/2 Granny Smith apple, cored and cut into 1/4-inch dice (1 scant cup)
  • 1/2 cup red seedless grapes, quartered
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 tsp. thinly sliced scallion
  • Kosher salt and freshly ground black pepper to taste
  • 24 1/2-inch-thick slices of crusty baguette
  • 1 Tbs. extra-virgin olive oil, more for brushing
  • 2 cups very thinly sliced trimmed collard greens (from 4 large leaves)
  • 1 tsp. cider vinegar
  • 5 oz. creamy blue cheese, such as Gorgonzola dolce or Roquefort

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 260
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 2


  • Position a rack in the upper third of the oven and heat the oven to 350°F.
  • Briskly simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.
  • Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.
  • Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.
  • In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.
  • Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese. Using a slotted spoon, top with the relish. Serve immediately.


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