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Kale-Almond Bruschetta

Serves 6
Time 35 min
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.
Ingredients
  • 1 bunch kale, stems and tough ribs removed, leaves chopped
  • 1/3 cup whole blanched almonds
  • 1/3 cup no-salt-added white beans, drained and rinsed
  • 1/3 cup Engine 2 Plant-Strong® Unsweetened Original Almondmilk, plus more as needed
  • 1 1/2 teaspoon low-sodium tamari
  • 1 clove garlic
  • 12 slices 100% whole grain bread, toasted
  • 1 cup grape 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.

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.
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  • 1 bunch kale, stems and tough ribs removed, leaves chopped
  • 1/3 cup whole blanched almonds
  • 1/3 cup no-salt-added white beans, drained and rinsed
  • 1/3 cup Engine 2 Plant-Strong® Unsweetened Original Almondmilk, plus more as needed
  • 1 1/2 teaspoon low-sodium tamari
  • 1 clove garlic
  • 12 slices 100% whole grain bread, toasted
  • 1 cup grape tomatoes, quartered
  • Prepared balsamic glaze
Shop with Prime

Exclusively for Prime members in select ZIP codes.