Kale Bruschetta

  • 25 minutes
  • 8 pieces
  • Easy
  • Cheap

Ingredients

1 bunch kale


1 loaf fresh 100% whole-grain bread, sliced


½ cup Cannellini Bean Sauce


1 cup grape tomatoes, halved


balsamic glaze

Directions

Place the kale leaves in a large pot of boiling water. Cover and cook until tender, about 5 minutes. Drain in a colander, then squeeze out any extra liquid with your hands (you don’t want soggy bread).


Toast 8 pieces of bread, and place them on a handsome serving platter.


Spread a tablespoon of the Cannellini Bean Sauce on the toasted bread, then cover with a layer of kale and top with a scattering of grape tomatoes. Drizzle generously with the balsamic glaze, and grab one for yourself before they all disappear.

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