Kale Yeah! Bruschetta

In Appetizers and Snacks, Recipes, Super Bowl, Thanksgiving 2016 by Lori Hill2 Comments

Recently, our CSA shared this recipe for Dinosaur Kale, Tomato and White Bean Soup which could easily be veganified with vegetable stock. But not being in the mood to make soup, my husband John suggested preparing it as a salad or a side dish. 

Looking over the ingredients which included cannellini beans, I was reminded of the most amazing bruschetta recipe I discovered years ago in Vegetarian Times. It received rave reviews whenever I prepared it, but once I began following a vegan diet, I stopped preparing it because it contained parmesan cheese and I didn’t want to use faux cheese. 

This recipe combines the best of both recipes —  the dinosaur kale from the soup recipe and the bean paste from the bruschetta recipe to make a lovely, light, plant-based appetizer.

Serve this when the baguette slices are relatively hot off the griddle. Your mouth will be delighted when it melts into the cannellini bean/tomato/kale topping. 

Kale Yeah! Bruschetta
Serves 16
This recipe combines seasonal dinosaur kale and cherry tomatoes with a cannellini bean paste to make a light plant-based appetizer for your next gathering.
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Prep Time
40 min
Cook Time
10 min
Total Time
50 min
Prep Time
40 min
Cook Time
10 min
Total Time
50 min
104 calories
10 g
0 g
6 g
3 g
1 g
67 g
55 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Servings
16
Amount Per Serving
Calories 104
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 1g
Protein 3g
Vitamin A
30%
Vitamin C
25%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bean Paste
  1. 1 15 ounce can of cannellini beans, rinsed and drained
  2. 2 TB olive oil
  3. 2 cloves of garlic, minced
  4. 1 shallot, minced
  5. 1/4 cup of lemon juice (1 lemon)
  6. salt and pepper to taste
Topping
  1. 2 cups finely chopped Lacinato Kale (also known as Dinosaur Kale), stems removed
  2. 2 cups cherry tomatoes, halved and then quartered
  3. 2 TB olive oil
  4. 2 TB finely chopped jalapeño pepper
Bread
  1. 2 loaves French baguette
  2. 2 to 4 TB olive oil
Bean Paste
  1. Combine beans, olive oil, garlic, shallot, and lemon juice in a food processor and combine into a smooth paste.
  2. Add salt and pepper to taste.
  3. Set aside.
Topping
  1. Combine kale, tomatoes, olive oil and jalapeño pepper in a bowl.
  2. Set aside.
Bread
  1. Slice bread into 1/2" slices.
  2. Brush both sides with olive oil.
  3. Grill both sides of bread on a pre-heated grill or hot skillet until they just begin to brown.
  4. Place bread on a large plate or platter.
  5. Spread bean paste evenly on one side of each slice.
  6. Top each slice with a spoonful of topping.
Notes
  1. Best when served warm.
Adapted from Bev Cooks
beta
calories
104
fat
6g
protein
3g
carbs
10g
more
Adapted from Bev Cooks
Sister Eden https://www.sistereden.com/
 

Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

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