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.
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.
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.
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.
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.