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salt and pepper
10 - 12 tuscan or black kale leaves, stemmed
2 tablespoons EVOO
1 pound bulk hot or sweet italian sausage, casings removed
1 1/2 cups fresh sheep's - or cow's-milk ricotta
1 1/4 cups grated parmigiano-reggiano
2 tablespoons finely chopped fresh thyme
1 loaf ciabatta bread (14 to 16 inches long) split and sliced crosswise into 4 pieces
3/4 pound taleggio or italian fontina sliced
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