Kale-Almond Bruschetta

Serves 6
Time 35 min
Kale-Almond Bruschetta

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:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 bunchkale, stems and tough ribs removed, leaves chopped
    1/3 cupwhole blanched almonds
    1/3 cupno-salt-added white beans, drained and rinsed
    1/3 cupEngine 2 Plant-Strong® Unsweetened Original Almondmilk, plus more as needed
    1 1/2 teaspoonslow-sodium tamari
    1 clovegarlic
    12 slices100% whole grain bread, toasted
    1 cupgrape tomatoes, quartered
    Prepared balsamic glaze

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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

6g

Saturated Fat

0g

Cholesterol

0mg

Sodium

250mg

Total Carbohydrate

36g

Dietary Fiber

12g

Total Sugars

3g

Protein

8g

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.