Vegan Kale Bruschetta
While I love intricate recipes with countless ingredients (truth), some of the most simplest of concepts are actually my personal favorites..
Cue the class vegan Kale Bruschetta with parmesan toast!
While I love bruschetta whenever dining out, until 4 years ago when I whipped up this recipe I had never made it. It’s by far on of the easiest recipes to throw together and the most tedious thing is just chopping the tomatoes! I know what you’re thinking, vegan bruschetta? All bruschetta is vegan. That is correct, but sometimes the bread it’s served upon is not and I aim to distinguish all recipes as animal product free!
What’s wonderful about classic bruschetta is that it’s a definite crowd pleaser whether you’re vegan or not! It also looks gorgeous, involves a handful of ingredients, effortless, more nutrient dense in that it packs kale, his a hint of onion from the shallots which I love, offers a hint of sweetness with a classic balsamic glaze and is served on baked french bread with parmesan cheese!.
If you’re a lover of all things tomatoes or simply love fresh nutrient dense recipes, you have to try my modern Kale Bruschetta!!
Why this recipe is great:
Bright
Colorful
Tomatoes are coming in season (more flavorful)
Kale
Hint of sweetness w/balsamic glaze & red onion
Effortless
Great for entertaining
Vegan cheesy garlic bread
Recipe Tutorial
Vegan Kale Bruschetta
- Total Time: 40 minutes
Ingredients
Bruschetta:
- 2 cups kale leaves (removed from stems, thinly sliced)
- 4 large tomatoes
- 15 basil leaves (thinly sliced)
- 3 cloves garlic (minced)
- 1 tsp sea salt
- 1 tsp pepper
- 1/2 cup diced shallots
- 1/2 cup olive oil
Parmesan Toast:
Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tbsp white table sugar
Instructions
- Prep all the ingredients: Dice tomatoes and set in a mesh strainer to drain. Wash kale, remove from stems, thinly slice with knife or scissors, drizzle olive oil on your hands and massage the kale for 1 minute if not using dinosaur kale. Wash and thinly slice basil, mince garlic, dice shallots. Throw it all in a bowl and top with olive oil, salt, pepper, place in fridge to enable the flavors to combine.
- Parmesan Bread: Preheat oven to 400 degrees. Slice bread and top each side with olive oil and top one side with vegan parmesan cheese. bake for 5-7 minutes or until golden brown. If you would like more garlic, top with minced garlic as well!
- Balsamic glaze: In a small pan add the balsamic and sugar. Stir to make sure the sugar dissolves. Cook for 5-7 minutes on medium to high heat, stirrings that it doesn’t burn. Should thicken gradually. Check the thickness by looking at how fast it drips from a spoon/spatula.
- Assemble the bruschetta. Top toast with tomato mixture and a drizzle of balsamic!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 4
I made half this recipe today and used spelt bread in the toaster then spread olive tapenade on the toast and piled up the tomatoes that had spring onions instead of shallot and dried basil instead of fresh, yummy and I have the other half of tomato for tomorrow