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.

• 3/4 cup apple cider
• 1/4 cup golden raisins
• 1/2 Granny Smith apple, cored and cut into 1/4-inch dice (1 scant cup)
• 1/2 cup red seedless grapes, quartered
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 2 tsp. thinly sliced scallion
• Kosher salt and freshly ground black pepper to taste
• 24 1/2-inch-thick slices of crusty baguette
• 1 Tbs. extra-virgin olive oil, more for brushing
• 2 cups very thinly sliced trimmed collard greens (from 4 large leaves)
• 1 tsp. cider vinegar
• 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.