apple, kale, and pancetta sourdough toasts

     My friends and I always get very excited this time of year. It's cooling down, so sweaters come out from hibernation, you can cook/bake without feeling like you're in a sauna, and all of our favorite fall ingredients become prominent again.

     Yesterday my friend Clare texted me to ask if I had any recipes for a sourdough starter. She was tending to her brother's starter and had some extra. So I did some digging and discovered a recipe for San Francisco-style sourdough in one of my many cookbooks! After baking, we (along with our friend Dana) knew we had to have a Sunday brunch with it.

     We could have gone the typical route - buttered toast with sunny-side up or poached eggs, some bacon and hollandaise...but that didn't quite feel like the right way to celebrate our delicious bread and the beginning of fall. I've always been a fan of sweet and savory (who isn't?) and Clare has always been a [HUGE] fan of apples. I had kale in the fridge that needed to be used and thought "I've got it" - and this dish was made.

     I knew it would be good, but I didn't know it would be THAT good...I just couldn't stop eating it! I fully intend on it becoming an easy weeknight dinner this fall (not to mention it will probably make another appearance on the table when I have brunch with friends again). 

​     Whether you decide to have this at brunch or dinner time, you and whoever you are with are going to enjoy it. That's for sure.

Apple, Kale, and Pancetta Sourdough Toasts
Prep Time: 7 minutes
Cook Time: 12 minutes
Servings: 4-6 toasts

You Will Need:

• sourdough bread
• butter (optional, to spread on toast)
• 1 crisp apple (I used honeycrisp), diced
• 2 cups torn kale, removed from stems
• 5 oz diced pancetta
• 1/4 lb feta, diced
• 2 garlic cloves, minced
• 1/2 small red onion, finely chopped
• 2 TBS olive oil
• 1 TBS white wine vinegar
• 1/4-1/2 tsp salt (to taste)

1. In a medium saucepan combine olive oil, onion, and garlic. Cook over low heat for about 3 minutes, until onion and garlic become fragrant and start to turn translucent.
2. Add pancetta to the pan. As it becomes cooked (about 2 minutes) add the apples and increase the heat to medium, cooking for another 3-5 minutes until apples appear to be turning softer.
3. Add the kale and mix to combine. Add vinegar and salt, mix again. Continue to cook for another 3-4 minutes, until kale is wilted and apples are soft with a bit of crunch to them.
4. Remove pan from heat. Let sit for 1 minute, then add feta and stir to combine.
5. Meanwhile, slice sourdough bread and toast. Spread a thin layer of butter on each if desired (recommended!). Top toasts with apple mixture. Enjoy!