Kale Pesto Crostini with Wine Pairing

Kale Pesto Crostini recipe pairs very well with a good sparkling wine.

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Healthy and tasty kale pesto spread over toasted baguette rounds, topped by chopped tomatoes, makes festive appetizer paired with a sparkling wine.


  • 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


  1. Pre-heat an oven to 400
  2. Add the garlic to a food processor, and pulse the processor a few times to mince the garlic.
  3. Add the kale to the food processor, coarsely chopping to create enough room for the other ingredients.
  4. Add the remaining ingredients, from the pumpkin seeds through the olive oil, and puree until it comes to a nice smooth consistency.
  5. Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. You will likely need two sheets.
  6. Use the oil spray to coat one side of each slice of bread.
  7. Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
  8. Remove the toasted crostini from the oven, and spread a dollop of the kale pesto to coat one side of each piece of bread.
  9. Place on a serving platter and top with the tomatoes. Serve with a sparkling wine and enjoy. Cheers!
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