Noble Rot's Leather Storrs drops in to show us a great appetizer to dazzle friends and family!
B.K.T.: Bacon, Kale and Tomato for a snazzy party
When tomatoes are out of season, and lettuce is too fragile to sit
for long, make these fancy, winter "BKT's" for a holiday gathering.
Recipe makes 16 canapes
1 package prepared puff pastry
6 slices bacon
8 leaves Lacinato kale, stemmed
1 teaspoon salt
2 teaspoons red wine vinegar
1 small can diced tomatoes
2 cloves garlic, minced
1 Tablespoon olive oil
2 Tablespoons mayonnaise
1 teaspoon "Sriracha" chili sauce
1 teaspoon minced chives (optional)
Salt and fresh ground pepper, to taste
Slice the kale as finely as possible. Toss the kale with the salt and vinegar. Allow the kale to marinate for an hour. Toss it every once and a while.
Meanwhile, cut the puff pastry into 16, 2 inch by 2 inch squares. Prick the squares all over with a fork. Transfer the squares to a cookie sheet. Cut the bacon into 2 inch lengths. Top the pastry squares with a slice of bacon. Chill in the freezer for 15 minutes. Bake the pastry squares in a pre-heated 350 degree oven for 20 minutes or until the pastry is golden and the bacon is brown and lightly crisped. Turn the cookie sheet around after 10 minutes.
Drain the diced tomatoes. Swirl them gently in a bowl of water, then drain them in a colander. Get a medium sized, heavy bottomed pan very hot. Dump in the tomatoes. Add the oil and sizzle for 5 minutes. Don't burn the tomatoes, but your goal is to remove water quickly. Add the garlic and cook for 1 minute more.
Dump 4 tablespoons of tomato into a mixing bowl and mash with a fork. Don't make a paste. Add the mayonnaise and the sriracha to the tomatoes. Squeeze the moisture from the kale thoroughly and add it to the tomato mixture. Stir to incorporate, add the chives and season to taste with black pepper and more salt if you like. Split the pastries in half at the equator. Mound a little kale mixture on the bottom pastry and top with the bacon pastry. Prepare for compliments.