Burrata and Kale Salsa Verde Bruschetta

Ingredients

• 1 1/2 cups chopped Tuscan kale (about 8 large leaves)
• 1 clove garlic, smashed
• 3 tablespoons capers, drained and rinsed
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• Kosher salt
• 1/2 cup extra-virgin olive oil
• 1 loaf ciabatta bread, cut in half horizontally
• 1/4 cup extra-virgin olive oil
• 8 ounces burrata or mozzarella (about 2 medium balls)
• 3 tablespoons pine nuts, toasted
• 8 oil-marinated sun-dried tomatoes, roughly chopped

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