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:
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