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.
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.
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:
-
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.
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.
Natalie says
November 20, 2018 at 5:03 AMThis bruschetta looks so delicious and crispy – such a great appetizer for parties!
Shanika | Orchids + Sweet Tea says
November 21, 2018 at 2:18 AMThanks so much, Natalie! It definitely is perfect for parties!
Marie says
November 20, 2018 at 6:12 AMThis looks so delicious! I love the homemade pesto in this. A lovely bite-sized appetizer.
Shanika | Orchids + Sweet Tea says
November 21, 2018 at 2:23 AMYes, the Kale Spinach Pesto is absolutely the star in this dish, Marie!
Kate says
November 20, 2018 at 11:21 AMI love all the fresh flavours in this. Great that it’s only 15 minutes and is vegan. Thanks for the recipe, will try it soon.
Shanika | Orchids + Sweet Tea says
November 21, 2018 at 2:24 AMThanks so much, Kate! It’s so easy and delicious! I do hope that you enjoy it!
Helen of Fuss Free Flavours says
November 20, 2018 at 11:31 AMYou can’t beat tasty little bites of delicious ingredients to please the taste buds. These look and sound so good. Homemade pesto is always utterly delicious, and full of goodness. A perfect appetizer just for the enjoyment, and great for guests.
Shanika | Orchids + Sweet Tea says
November 21, 2018 at 2:24 AMI so agree, Helen!