Crostini al Cavolo Nero

You know it’s winter in Italy when you find this antipasto on the menu. In fact, they usually don’t pick the cavolo nero in Italy until after the first frost so it is more tender. Simple to prepare, wash and steam your cavolo first. Then chop into smaller, manageable pieces. Place on top of small slices of toasted Italian bread. Add plenty of EVOO and salt to taste and enjoy. Buon appetito!


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