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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.

Kale Bruschetta


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


  1. 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).
  2. Toast 8 pieces of bread, and place them on a handsome serving platter.
  3. 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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Clefford5 months ago
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Sharon5 months ago
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If this is plant based why are there recipes that include bread?

Fiona Baxter4 months ago
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Bread is made from flour which is made from wheat which is a grain which grows in the ground…..

denise j lozeau5 months ago
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there are flourless breads that you can buy ~ usually known as biblical bread

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