Keto Portuguese Caldo Verde Crostinis – A Symphony of Flavors

Allergens

Dairy, Nuts

Ingredients

• 2 cups riced cauliflower (fresh or frozen)
• 1 cup kale, chopped and stems removed
• 1/4 cup heavy cream
• 1/3 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 tbsp olive oil
• 8 slices gluten
• free bread, toasted (for crostinis)
• 1/4 cup pine nuts, toasted
• Parmesan cheese, for garnish

Instructions

1. In a large pan over medium heat, sauté the garlic in olive oil until fragrant, about 30 seconds.
2. Add the riced cauliflower and cook for about 5 minutes, or until tender.
3. Stir in the chopped kale and cook for an additional 3 4 minutes, until wilted.
4. Add heavy cream to the mixture and stir until well combined.
5. Gradually mix in the shredded mozzarella cheese, stirring constantly until melted and fully incorporated.
6. Season with salt and pepper to taste, then remove from heat.
7. Toast the gluten free bread slices and set aside.
8. Top each crostini with a generous spoonful of the cauliflower and kale mixture, followed by a sprinkling of toasted pine nuts.
9. Garnish with shavings of Parmesan cheese and serve immediately.

Chef’s Insight

Use freshly shredded mozzarella cheese for the best flavor and texture.

Notes

Feel free to add cooked Portuguese chouriço or linguiça for an additional protein source.