Almonds and white beans make a rich and creamy spread for these satisfying kale-topped bruschetta with tomatoes and a balsamic glaze. Serve them as a starter or with soup or salad for a light meal.
Special Diets:
Ingredients
Method
Place kale in a large skillet with 1/2 cup water.
Cover and cook over medium-high heat until softened, 4 to 5 minutes, stirring occasionally.
Drain and cool.
Combine almonds, beans, almondmilk, tamari and garlic in a blender and blend until very smooth, stopping to scrape down the sides of the blender one or twice.
Spread bread with almond mixture and cover with kale.
Scatter tomatoes over kale and drizzle with balsamic glaze.
Nutritional Info
Serving Size
2 bruschetta
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.