Bruschetta with Salame, lacinato kale pesto and pecorino cheese

Ingredients for 4 people:

• 4 bruschetta bread
• Veroni Salame
• 1 garlic clove

For the pesto:

• 1 garlic clove
• 7 oz lacinato kale
• 2.8 oz unblanched almonds
• 1.4 oz pine nuts
• 1.4 oz grated Parmigiano
• 1.4 oz grated Pecorino
• extra virgin olive oil
• salt and pepper

Steps:

1. Toast the almonds and pine nuts separately in a non-stick pan. Thoroughly wash the kale leaves and dry them
2. Remove the central rib and place the leaves in a blender along with the almonds, pine nuts, Parmigiano, pecorino, garlic, salt, and pepper
3. Blend everything together, gradually adding the oil until the desired consistency has been obtained
4. Toast the bread on the grill or in the oven until as golden as desired. While still hot, rub the bread with garlic and drizzle with a little extra virgin olive oil
5. Place the Salame and a spoonful of black cabbage pesto on top
6. Serve immediately