Kale Pesto Crostini with Wine Pairing
Healthy and tasty kale pesto spread over toasted baguette rounds, topped by chopped tomatoes, makes festive appetizer paired with a sparkling wine.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 8 1x
- Category: Appetizer
- Cuisine: Fusion
Ingredients
Scale
- 4 cups tightly packed kale leaves, stems removed
- 3 garlic cloves
- 2 tbsp toasted pumpkin seeds
- generous pinch red pepper flakes
- salt and pepper to taste
- ½ cup grated parmesan cheese
- ⅔ cup extra virgin olive oil
- 1 baguette, sliced into ½ inch rounds
- chopped fresh tomatoes for topping
- Cooking oil spray
Instructions
- Pre-heat an oven to 400
- Add the garlic to a food processor, and pulse the processor a few times to mince the garlic.
- Add the kale to the food processor, coarsely chopping to create enough room for the other ingredients.
- Add the remaining ingredients, from the pumpkin seeds through the olive oil, and puree until it comes to a nice smooth consistency.
- Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. You will likely need two sheets.
- Use the oil spray to coat one side of each slice of bread.
- Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
- Remove the toasted crostini from the oven, and spread a dollop of the kale pesto to coat one side of each piece of bread.
- Place on a serving platter and top with the tomatoes. Serve with a sparkling wine and enjoy. Cheers!
Find it online: https://cookingchatfood.com/kale-pesto-crostini-wine-pairing/
