1/2 lb. button mushrooms
4-5 dried figs, chopped
1 tsp fig spread
1 tsp chopped garlic
2 oz. of sherry
12 pieces of baguette bread, sliced
1 head kale (cleaned, dried & diced)
1/2 cup diced onion
Salt, pepper & dried oregano
6 plus Tbsp of olive oil
1 Tblsp butter
Drizzle olive oil on the baguette slices. Set aside.
Drizzle olive oil onto the mushrooms. Place them on a sheet pan and roast in a 450 degree oven until they have lost at least half their volume (about 10 minutes). Remove the mushrooms from the pan, let cool, chop and set aside. Heat about 2 Tablespoons of olive oil in a large saute pan. Add the garlic. Saute at medium heat until the garlic begins to soften. Add a small amount of water. When the water reduces, add the kale, salt & pepper. Quickly saute the kale. When the kale is slightly wilted, remove it from the pan and dry on paper towels.
Heat a tablespoon of olive oil in a large saute pan. Add the onions. Saute them on medium heat until they become transparent. Deglaze the pan with sherry. Add salt, pepper, oregano and the fig spread. Again, add a small amount of water. As the water evaporates, add the roasted mushrooms and the chopped figs. The mushrooms will quickly absorb the liquid in the pan. Remove the pan from the heat and add the butter. Place the kale on top of the crostini and the mushrooms and figs on top of the kale. Drizzle with truffle oil.