Creamy Kale Bruschetta
Reminiscent of spinach dip, creamy kale bruschetta will knock your socks off. Crisp bread topped with warm, creamy sautéed kale, enhanced by a hint of garlic and nutmeg, make this appetizer irresistible.
I wanted to make something just a bit out of the box for this bruschetta recipe. Normally when I think of bruschetta, I envision diced tomatoes, olive oil, basil, and garlic and I do love that combination. In fact, this bruschetta orzo pasta salad is a favorite and so is bruschetta chicken.
I thought of the popularity of creamy spinach dip, how it’s always on the appetizer menus of restaurants, and how spinach dip is the first thing to disappear when a selection of appetizers are offered. I wondered how I could recreate it as a delicious topping for bruschetta.
This is what I came up with: crisp Tuscan kale, shredded and sautéed in olive oil with garlic, thickened with cream and sharp Parmesan cheese, flavored with a hint of nutmeg and red pepper flakes, and spread on a crunchy olive oil flavored slice of bread. Kind of rustic, yet kind of elegant. One hundred percent delicious!
PS: Like spinach dip? Try Mexican spinach dip, stovetop spinach dip with sundried tomatoes, hummus spinach artichoke dip, or easy spinach artichoke phyllo bites.
You might say, creamed kale on toast? You bet, but so, so much better than that.
I hope you’ll agree that warm, creamy kale bruschetta is as good as I know it is.
About this Creamy Kale Bruschetta:
Start by preparing your favorite bread toasts, bruschetta or crostini.
Next, sauté about a pound of Tuscan kale, washed well, and chopped pretty small. Since this is an appetizer, you don’t want guests to have to deal with big, unmanageable pieces of kale when they take a bite of bruschetta. Don’t worry if the kale is still pretty wet; the added moisture will help steam the kale. Sauté the kale in olive oil until it’s fairly soft, adding in a couple of minced garlic cloves in the last minute or so.
Turning the heat down to medium-low, pour in a cup of heavy cream, and simmer the kale and cream together until the mixture thickens up a bit, about 10 minutes. Finish up with half cup of shredded Parmesan cheese melted in, a dash of freshly grated nutmeg, and red pepper flakes. Your creamy kale bruschetta is ready to assemble.
Spread the warm topping on the bruschetta and devour.
How to make this kale bruschetta your own:
Really, this creamy kale bruschetta/crostini is amazing just like it is! But you could….
- Add some crumbled cooked bacon or pancetta for even more wow!
- Substitute a different kind of cheese: mozzarella, cheddar, Gruyère, or Swiss would all be great.
- Add more garlic, or leave it out. Same with the red pepper flakes.
- Chopped water chestnuts would be a delicious addition for a little crunch.
- Serve it as a warm dip/spread with crackers or soft bread slices.
Reheating and Storage Tips
This is better fresh, it separates a little after it is cooled and reheated; and although it still tastes good, it doesn’t look creamy or super appetizing. If you wanted to do some of the work ahead of time, wash and chop the kale 1-2 days in advance and store in a zip-top bag with a slightly damp paper towel.
More wonderful ways to eat kale:
Kale is so delicious and really good for you, too! Here’s a few recipes that you won’t feel guilty about eating:
- Kale and Spinach Dip Bites (only 5 ingredients!)
- Kale Flatbread with Parmesan and Tomatoes (great for appetizers or lunch)
- Chicken and Kale Casserole with Whole Wheat Pasta
- Kale Salad with Farro and Honey Dijon Dressing
- Kale Sweet Potato Salad with Quinoa and Creamy Lime Dressing
- Sweet Kale Salad with Dried Cranberries and Poppy Seed Dressing
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 loaf French bread, made into crostini
- 1 tablespoon olive oil
- 1 pound Tuscan kale, stems removed, finely chopped (about 7 cups chopped kale, loosely packed)
- ½ teaspoon kosher salt
- 1 clove garlic (about 1/2 teaspoon), or more to taste
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/8 teaspoon freshly grated nutmeg
- ⅛ to ¼ teaspoon red pepper flakes, more or less to taste
- In a large skillet, heat olive oil over medium high heat. Add washed and chopped kale. It’s okay if it’s still wet because the water will steam the kale as it cooks. Saute, stirring frequently, about 6 minutes, or until fairly tender.
- Add minced garlic and saute 1 minute more, or until fragrant.
- Turn heat down to medium low and add heavy cream, nutmeg, and red pepper flakes. Continue to simmer, until thickened slightly, about 10 minutes.
- Remove from heat and stir in Parmesan cheese. Allow to cool slightly. Mixture will thicken slightly as it cools.
- To assemble, spread kale mixture on bruschetta or crostini. Sprinkle on a little shredded Parmesan cheese to garnish.
- Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves this one so much!
Changes I would make: None are necessary at all! I love it the way it is.
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