Kale Spinach Pesto + Tomato Bruschetta

This simple, yet complex in flavor dish is the perfect healthy snack or appetizer for

any occasion or gathering, especially during the holidays. Made in just 15 minutes and entirely Vegan.

Kale Spinach Pesto + Tomato Bruschetta

INGREDIENTS

• 1 medium french baguette, sliced (1 inch thick)
• 1/4 cup extra virgin olive oil
• 1 large garlic clove, finely minced
• 1 cup grape tomatoes, sliced in halves
• 1-2 Tbsps Balsamic vinegar, depending on taste
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• pinch of cayenne pepper
• dried parsley, for garnish

Kale-Spinach Pesto:

• 1 cup fresh kale, chopped
• 1/2 cup spinach, chopped
• 1 Tbsp extra virgin olive oil
• 2 garlic cloves
• 1 Tbsp lemon juice
• pinch of sea salt + black pepper
• 1 tsp red pepper flakes

INSTRUCTIONS

• Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper if preferred (optional).
• Place slice baguette slices flat unto your baking sheet and brush with extra virgin olive and bake them in the oven for 5-10 minutes, until golden brown and crisp.
• Meanwhile, make the Kale Spinach Pesto.

To Make Kale-Spinach Pesto Sauce:

• Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met. Refrigerate until ready to use.

Assembly:

• Once bread slices are toasted, remove them from oven and generously spread the Kale-Spinach Pesto unto each slice. In a separate bowl, toss together the sliced tomatoes, garlic cloves, balsamic vinegar, sea salt, black pepper, cayenne pepper and let marinate for 5 minutes. Now, add tomato mixture atop Kales Spinach Pesto spread. Repeat until all bruschettas are made. Garnish with dried parsley, if desired.
• Bon Appetite.

TIPS & TRICKS

STORAGE: Bruschetta topping can be stored in the refrigerator in an airtight container for up to 24 hours; Kale-Spinach Pesto can be stored for up to 5-6 days in the refrigerator.

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