Crostini with Tuscan Cabbage

At a glance
Royal Rose Product
(4) servings
8 thick slices crusty bread
2 cloves garlic, peeled
2 pounds Royal Rose Tuscan cabbage
Extra virgin olive oil
Salt and pepper
Methods/stepsStrip the leaves from the tough stems of the cabbage and wash well. Put to boil in lightly salted water, and cook until tender. Drain in a colander, then squeeze out nearly all the excess moisture.Meanwhile, toast or grill the bread. Place 2 slices of toast on each plate. Rub with the garlic cloves, then drizzle with generous amounts of olive oil. Place a generous handful of warm cabbage on top of each slice of toast. Drizzle more oil over each, then salt and pepper to taste.