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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 

 

 

 

 

Print
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Vegan Kale Bruschetta


  • Author: Eat Drink Shrink
  • Total Time: 40 minutes

Ingredients

Scale

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:

  • 1 loaf french bread
  • 2/3 cup olive oil
  • 1 cup Follow Your Heart Vegan Parm
  • 4 cloves garlic (optional)

Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 2 tbsp white table sugar

Instructions

  1. 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.
  2. 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!
  3. 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.
  4. 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

 

 

 

 

 

 

 

 

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