Bruschette with fried kale and chorizo

Name: bruschette with fried kale and chorizo
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 1 bread; 2 toe garlic; 4 el extra virgin olive oil; 250 g chorizo pamplona slices; 300 g fresh kale; 250 g buffalo mozzarella; 4 el capers

Mediterranean bruschette with fried kale, buffalo mozzarella, chorizo and capers.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Heat the grill pan. Cut the caps of the bread. Cut the rest into slices and halve them. Gril in 2 parts in 8 min. Golden brown, turn halfway.
Halve the garlic and rub 1 side of the rolls with it.
Then drizzle with the oil and sprinkle with salt. Place the bruschette on a flat dish.
Slice the rest of the garlic and set aside.
Heat a frying pan without oil or butter. Fry the chorizo in 5 minutes until crispy. Turn regularly, because the sausage burns quickly.
Remove from the pan and fry the garlic for 1 min. In the remaining shortening. Add the kale and stir fry on high heat 4 min.
Put the kale on the bruschette and divide the chorizo over it.
Tear the mozzarella into pieces and place on the chorizo. Garnish with the capers and sprinkle with (freshly ground) pepper.