INGREDIENTS
1
Garlic clove
8
Sun-dried tomatoes, oil-packed
1 1/2 cups
Tuscan kale
1 tsp
Anchovy paste
3 tbsp
Capers
1 tbsp
Dijon mustard
3/8 tsp
Kosher salt
2 tbsp
Apple cider vinegar
3/4 cup
Olive oil, extra-virgin
3 tbsp
Pine nuts, toasted
1
loaf Ciabatta bread
1/2 lb
Burrata or mozzarella cheese, fresh