Kale Bruschetta

  • 25 minutes
  • 8 pieces
  • Easy
  • Cheap


1 bunch kale

1 loaf fresh 100% whole-grain bread, sliced

½ cup Cannellini Bean Sauce

1 cup grape tomatoes, halved

balsamic glaze


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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