This Kale Pesto Bruschetta recipe is a really great vegetarian appetizer that only takes minutes to make. And that’s including the homemade pesto.
It’s one of our top appetizer recipes. For more appetizer ideas, check out our list of One Bite Appetizers.
Kale pesto is one of my favorite things ever. It honestly might be my favorite thing Pete makes. So it’s in my head. A lot. When it was time to bring something to our community’s biweekly potluck, I knew I was bringing Kale Pesto Bruschetta.
It’s amazing. It’s a really fun twist on a traditional bruschetta.
I knew I would love it, but I wasn’t sure how it would go over at the potluck. Oh my gosh. The entire tray I brought was wiped out before I could even grab a slice. “No one liked it,” one of our friends mentioned as she handed me my empty tray.
We go to these all the time, and this is the first time that I’ve ever seen anything go that fast. I mean, even the time I made chocolate banana bites I ended up taking a couple home.
Not this time.
So if you want to be the hit of your next party or potluck, kale pesto bruschetta is the way to go.
Kale Pesto Bruschetta Recipe
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This recipe includes making the kale pesto from scratch. So, ingredients and a quick version of the recipe are included below. For the full detailed version, check out our full Kale Pesto recipe.
Kale Pesto Ingredients:
- 2 cups kale, packed
- 1 clove garlic
- 1/3 cup walnuts, chopped
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Kale Pesto Bruschetta Ingredients:
- 1 loaf French bread
- 1/2 cup olive oil
- 2 Roma tomatoes
- 1/4 cup grated Parmesan cheese
How To Make Kale Pesto Bruschetta:
Pre-heat the oven to 350 F.
Make the kale pesto by adding the kale, garlic, walnuts, and lemon juice to a blender. Blend. Drizzle in the olive oil. Stir in the cheese, salt, and pepper. Set aside.
Slice the French bread into 1/4-inch slices. Try to keep your slices as uniform as possible.
Spread the sliced French bread on a cookie sheet.
Brush a bit of olive oil on each one using a pastry brush. Put the French bread slices in the oven to toast, about eight minutes.
Dice the tomatoes and remove the seeds.
We use fresh, locally grown tomatoes from the farmers market or from our own garden, so they can be pretty juicy. That’s good in general, but not great for bruschetta because it will make it soggy.
So, after you cut the tomatoes, you’ll want to strain them using a mesh strainer to remove any moisture.
You can even sprinkle them with a pinch of salt. It will season them, which is good. It will also help draw out some of the moisture, which is great.
Remove the French bread slices from the oven and top each one with a thin layer of kale pesto.
Then, top that with a small scoop of the tomatoes.
Sprinkle them with the parmesan cheese.
Store the Kale Pesto Bruschetta, covered in foil, in the fridge until it’s time to serve. The longer they sit, the soggier the bread can become, so I wouldn’t let them rest any longer than 30 minutes.
Ideally, you want to serve this kale pesto bruschetta immediately.
Kale Pesto Bruschetta
This Kale Pesto Bruschetta recipe is a really great vegetarian appetizer that takes minutes to make. And that includes the homemade pesto.
Ingredients
For The Kale Pesto
- 2 cups kale, packed
- 1 clove garlic
- 1/3 cup walnuts, chopped
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For The Kale Pesto Bruschetta
- 1 loaf French bread
- 1/2 cup olive oil
- 2 Roma tomatoes
- 1/4 cup grated Parmesan cheese
Instructions
- Pre-heat the oven to 350 F.
- Make the kale pesto by adding the kale, garlic, walnuts, and lemon juice to a blender. Blend. Drizzle in the olive oil. Stir in the cheese, salt, and pepper. Set aside.
- Slice the French bread into 1/4-inch slices. Try to keep your slices as uniform as possible.
- Spread the sliced French bread on a cookie sheet.
- Brush a bit of olive oil on each one using a pastry brush. Put the French bread slices in the oven to toast, about eight minutes.
- Remove the French bread slices from the oven and top each one with a thin layer of kale pesto.
- Dice the tomatoes, remove the seeds and put them on the bread.
- Sprinkle the bread with the parmesan cheese.
Nutrition Information
Yield
28Serving Size
1Amount Per Serving Calories 138Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 2mgSodium 171mgCarbohydrates 10gFiber 1gSugar 1gProtein 3g
Have you made this Kale Pesto Bruschetta recipe? Let us know what you thought in the comments.