INGREDIENTS
1 lb
Hot or sweet italian sausage, bulk
2 tbsp
Thyme, fresh
10
Tuscan or black kale, leaves
1
Salt and pepper
1
loaf Ciabatta bread
1 1/4 cups
Parmigiano-reggiano, grated
1 1/2 cups
Sheep's - or cow's-milk ricotta, fresh
3/4 lb
Taleggio or italian fontina
2 tablespoons EVOO