Kale Spinach Pesto + Tomato Bruschetta

When it comes to this Kale Spinach Pesto + Tomato Bruschetta recipe, the word ‘delicious’ is an understatement. This simple, yet complex in flavor dish is the perfect healthy snack or appetizer for any occasion or gathering, especially during the holidays. Made in just 15 minutes and entirely Vegan.

We’re officially into Thanksgiving week and I’m sure that many of you are in full prep mode at this point. Over the weekend, I’ve thoroughly enjoyed the many social posts and photos of those who have had their Friendsgiving. It’s such a cool invention and I definitely want to join in on this trend next year!

But as of right now, I’m just prepping for this new week. I must admit that this weekend was so tiring from all that I hd to do. Work was pretty hectic and of course, I had to get in a recipe or two for Orchids + Sweet Tea.

With no podcast until the first week of December, I plan to use this time away to fully hone in on a few things, especially the future of this blog. I really can’t believe how quickly 2019 has come around, but I’m excited.

Of course, I’ve witnessed Black Friday deals happening already. Crazy, right? While I’m not a huge Black Friday shopper (I don’t think that most of it’s deals are worth it!), I am considering a gift or two within this week’s deals. I know. But I’ll keep things to my online way of doing it. Haha.

Anyway, now that we’re literally just a few short days from Thanksgiving, I’ve been seriously coming up with my menu. As mentioned before, I’m leaning a lot more towards a larger number of vegan dishes, but we’ll see!

However, if you’re looking for a few Thanksgiving ideas (Vegan or not!), I’ve gathered a few awesome options from our blog below for you.

BREAKFAST:

Pumpkin French Toast + Praline Sauce

Healthy Pumpkin Quinoa Pancakes + Praline Syrup

Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats

Perfect Whole Wheat Strawberry Pancakes

 Baked Strawberry Banana French Toast Casserole

MAINS, APPS, + SIDES:

Healthy Loaded Kale Salad with Spicy Chickpeas

Vegan Mango Habanero Cauliflower Bites

Ultimate Vegan Mac + Cheese

Baked Salmon Cake Balls + Rosemary Aioli

Hot + Spicy ‘Nine Mile’ Buffalo Chicken Wings

Spicy Jamaican Mini Beef Patty

Garlic Herb Dinner Rolls

Crispy Buffalo Cauliflower Bites

SWEETS:

Mini Salted Caramel Apple ‘Pie’ Galettes

Delicious Vegan Pumpkin Pie

Cheesecake Tart with Orange + Cranberries

Delicious Homemade Pumpkin Spice Cinnamon Rolls

 Vegan Pumpkin Cinnamon Rolls

Gingerbread Apple Cranberry Vegan Pie

Perfect Apple Streusel Cinnamon Rolls

Lemon Tart with Strawberries + Mint

Mini Salted Caramel Apple Streusel Cheesecake Bites

Vegan Chocolate + SunButter Cheesecake Bites

Don’t worry—we have tons more to choose from! Feel free to browse through our Archives for other savory +sweet recipes.

Let’s dig right into this recipe, shall we?

Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper if preferred (optional).

Place slice baguette slices flat unto your baking sheet and brush with extra virgin olive and bake them in the oven for 5-10 minutes, until golden brown and crisp.

Meanwhile, make the Kale Spinach Pesto.

To Make Kale-Spinach Pesto Sauce:

Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met. Refrigerate until ready to use.

Assembly:

Once bread slices are toasted, remove them from oven and generously spread the Kale-Spinach Pesto unto each slice. In a separate bowl, toss together the sliced tomatoes, garlic cloves, balsamic vinegar, sea salt, black pepper, cayenne pepper and let marinate for 5 minutes. Now, add tomato mixture atop Kales Spinach Pesto spread. Repeat until all bruschettas are made. Garnish with dried parsley, if desired.

Bon Appetite.

5 from 4 votes

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Kale Spinach Pesto + Tomato Bruschetta

When it comes to this Kale Spinach Pesto + Tomato Bruschetta recipe, the word 'delicious' is an understatement. This simple, yet complex in flavor dish is the perfect healthy snack or appetizer for any occasion or gathering, especially during the holidays. Made in just 15 minutes and entirely Vegan.

Course: Appetizer, Main Course

Keyword avocado, bruschetta, dairy-free, french, healthy,, vegan

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 1 medium french baguette, sliced (1 inch thick)
• 1/4 cup extra virgin olive oil
• 1 large garlic clove, finely minced
• 1 cup grape tomatoes, sliced in halves
• 1-2 Tbsps Balsamic vinegar, depending on taste
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• pinch of cayenne pepper
• dried parsley, for garnish

Kale-Spinach Pesto:

• 1 cup fresh kale, chopped
• 1/2 cup spinach, chopped
• 1 Tbsp extra virgin olive oil
• 2 garlic cloves
• 1 Tbsp lemon juice
• pinch of sea salt + black pepper
• 1 tsp red pepper flakes

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper if preferred (optional).

2. Place slice baguette slices flat unto your baking sheet and brush with extra virgin olive and bake them in the oven for 5-10 minutes, until golden brown and crisp.

3. Meanwhile, make the Kale Spinach Pesto.

To Make Kale-Spinach Pesto Sauce:

1. Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met. Refrigerate until ready to use.

Assembly:

1. Once bread slices are toasted, remove them from oven and generously spread the Kale-Spinach Pesto unto each slice. In a separate bowl, toss together the sliced tomatoes, garlic cloves, balsamic vinegar, sea salt, black pepper, cayenne pepper and let marinate for 5 minutes. Now, add tomato mixture atop Kales Spinach Pesto spread. Repeat until all bruschettas are made. Garnish with dried parsley, if desired.

2. Bon Appetite.

FYI:

Storage: Bruschetta topping can be stored in the refrigerator in an airtight container for up to 24 hours; Kale-Spinach Pesto can be stored for up to 5-6 days in the refrigerator.

Kale Spinach Pesto + Tomato Bruschetta.