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Tori's Garden Kale Bruschetta Recipe

   
 

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     Tori's Garden Kale Bruschetta

Category   Appetizers
Sub Category   Vegetarian
Servings   12-15
Preptime   10 to 15 minutes

Ingredients
1 cup finely chopped kale
3 to 4 cups diced tomatoes (heriloom or various varieties)
20 to 30 leaves of chopped basil
2 to 3 cloves of garlic, crushed
2 TBSP balsamic vinegar
Salt & pepper (dash)
Olive oil
1 avocado diced (optional)
French baguette
 
2 TBSP garlic chives chopped

Instructions
Using a bread knife, cut the French baguette into crostini sized slices. Dust tops with olive oil and broil on high in the oven until slightly golden.
Lightly pan-fry kale on stovetop (either in water or olive oil). In a mixing bowl, combine the chopped kale, diced tomatoes, crushed garlic, avocado (if using), chopped basil, and chopped garlic chives. Add vinegar and a dash of salt and pepper and mix until all combined.
Set bruschetta mixture aside to 'marinate' until ready to serve appetizers. Top each crostini with a spoonful of the mixture - bon appetit!


Originally Submitted
7/10/2017





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