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Kale and Pecorino Crostini
- 1 14-ounce bunch black kale*
- 12 1/3-inch-thick diagonal baguette slices
- 5 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced
- 2 oil-packed anchovy fillets, chopped
- 1 ounce Pecorino Romano cheese, shaved with vegetable peeler into strips
Directions:View on Epicurious
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