Grilled Greens And Cheese On Toast Recipes

Steps:

• Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
• Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
• Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6-8 minutes. Transfer to a platter.
• Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
• Grill kale, placing it crosswise across grate so it doesn't fall through the gaps and turning occasionally, until charred in places and softened throughout, 2-3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
• Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

Steps:

• Cover the morels with water and set aside for 30 minutes. Drain them and rinse with cold water, then cut in half lengthwise. Rinse again, making sure they are cleaned of any grit or sand, and drain well.
• Preheat the broiler.
• In a medium-sized saucepan, melt the butter over medium heat. Add the morels and the fresh mushrooms and cook until they have absorbed the butter and wilted, several minutes.
• Toast the bread on both sides under the broiler.
• Add the creme fraiche to the mushrooms, increase the heat to medium-high and cook until the creme fraiche has reduced by half, several minutes more.
• Add the cheese to the morel-and-creme-fraiche mixture and cook, stirring constantly, just until the cheese is melted and incorporated into the mixture. Season with salt and pepper.
• Place a generous tablespoon of the mushroom-and-cheese mixture onto each piece of toast, sprinkle liberally with chives and broil just until hot and bubbling. Serve immediately.