Kale Bruschetta & Lemon Vinaigrette

Kale Bruschetta & Lemon Vinaigrette

Serves

12

Prep Time

15 mins

Cook Time

20 mins

  • 3 large green kale leaves, washed, dried
  • 2 tomatoes, quartered
  • ¼ cup basil leaves, shredded
  • 12 slices sourdough
  • 1 large garlic clove, halved
  • finely grated parmesan, small basil leaves & lemon wedges, to serve

Lemon Vinaigrette

  • 3 tbs extra virgin olive oil
  • ½ lemon, rind finely grated, juiced
  • ½ tsp caster sugar
  • ½ tsp Dijon mustard

1

Remove centre stem from the kale, finely shred leaves. Put into a bowl. Use a teaspoon to remove the seeds from tomatoes, then dice and add to kale.

2

Whisk the vinaigrette ingredients together with salt and pepper then pour over the kale and tomatoes. Stir to combine. Cover and set aside 30 minutes.

3

Cut the bread into 1cm-thick slices. Barbecue or chargrill the bread until toasted. While hot rub the surface with cut garlic.

4

Stir the basil into the kale mixture then pile over the bread. Top with parmesan and small basil leaves. Serve with lemon wedges.