Collard Green Crostini with Blue Cheese and Grape-Apple Relish

Thick collard greens are easy to eat raw when sliced into confetti-like strips. Sweet fruit relish and tangy blue cheese balance their mild, earthy flavor.

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  3/4 cup apple cider
  
  


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  1/4 cup golden raisins
  
  


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  1/2 Granny Smith apple, cored and cut into 1/4-inch dice (1 scant cup)
  
  


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  1/2 cup red seedless grapes, quartered
  
  


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  1 Tbs. finely chopped fresh flat-leaf parsley
  
  


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  2 tsp. thinly sliced scallion
  
  


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  Kosher salt and freshly ground black pepper to taste
  
  


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  24 1/2-inch-thick slices of crusty baguette
  
  


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  1 Tbs. extra-virgin olive oil, more for brushing
  
  


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  2 cups very thinly sliced trimmed collard greens (from 4 large leaves)
  
  


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  1 tsp. cider vinegar
  
  


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  5 oz. creamy blue cheese, such as Gorgonzola dolce or Roquefort
  
  

Position a rack in the upper third of the oven and heat the oven to 350°F.

Briskly simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Add the raisins and set aside to cool.

Combine the apple, grapes, parsley, and scallion in a medium bowl. Add the cooled cider mixture and toss. Season to taste with salt and pepper.

Arrange the bread slices on a rimmed baking sheet and brush the tops with olive oil. Bake until crisp and pale golden, about 10 minutes.

In a medium bowl, toss the collard greens with the 1 Tbs. olive oil, the vinegar, and salt and pepper to taste.

Spread the cheese on the crostini. Top with the greens, pressing them gently so they’ll stick to the cheese. Using a slotted spoon, top with the relish. Serve immediately.