Name: Kale Bruschetta
Total time: 25 min
Ingredients: 1 bunch kale; 1 loaf fresh 100% whole-grain bread, sliced; ½ cup Cannellini Bean Sauce; 1 cup grape tomatoes, halved; balsamic glaze

Ready In: 25 minutes
Makes 8 Pieces
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We adore this as an appetizer, and so does everyone else. It is always the first empty platter at our holiday party. No one knows it is plant-based; they just know it is so yummy.

From The Prevent and Reverse Heart Disease Cookbook

This kale bruschetta recipe is also available in our convenient iPhone app and newly released Android app.

By Ann Esselstyn and Jane Esselstyn, RN, Jun 28, 2015

Ingredients

1 bunch kale
1 loaf fresh 100% whole-grain bread, sliced
½ cup Cannellini Bean Sauce
1 cup grape tomatoes, halved
balsamic glaze

Instructions

Place the kale leaves in a large pot of boiling water. Cover and cook until tender, about 5 minutes. Drain in a colander, then squeeze out any extra liquid with your hands (you don’t want soggy bread).
Toast 8 pieces of bread, and place them on a handsome serving platter.
Spread a tablespoon of the Cannellini Bean Sauce on the toasted bread, then cover with a layer of kale and top with a scattering of grape tomatoes. Drizzle generously with the balsamic glaze, and grab one for yourself before they all disappear.

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LeeAnn Germani1 year ago

Looking for healthier diet foods to eat

Clefford2 years ago

Interesting

Sharon2 years ago

If this is plant based why are there recipes that include bread?

Fiona Baxter2 years ago

Bread is made from flour which is made from wheat which is a grain which grows in the ground…..

denise j lozeau2 years ago

there are flourless breads that you can buy ~ usually known as biblical bread

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about the author

Ann Esselstyn and Jane Esselstyn, RN

Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Esselstyn’s many grateful patients. Ann Crile Esselstyn developed the recipes for The New York Times best-selling book Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. Jane Esselstyn, RN is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three, who has been eating this way for more than 25 years. Jane developed recipes for My Beef with Meat and is co-author with Ann of The Prevent & Reverse Heart Disease Cookbook. Follow them on Instagram.
Photo by Donna Ruhlman.

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