1 bunch lacinato kale
¼ teaspoon sea salt
1 tablespoon extra virgin olive oil
1 pint fresh strawberries, washed, stem removed and thinly sliced
½ small red onion, cut into 1/8-inch slices
1 tablespoon champagne vinegar
1 teaspoon honey
Few sprigs thyme, leaves picked
Few sprigs rosemary, leaves chopped
Few leaves basil, cut into thin ribbons
Pinch fresh black pepper
6 ounces goat cheese
½ baguette, sliced and toasted
1. De-stem the kale and cut the leaves into thin ribbons. Transfer to a bowl with the salt and olive oil. Massage kale until leaves become tender and start to release juices.
2. In a small bowl, toss together strawberries, red onion, champagne vinegar, thyme, rosemary, basil, and black pepper.
3. Spread ½ teaspoon of goat cheese on each crostini. Top with kale and strawberry salsa; serve.