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When thinking about appetizers, when in doubt, crostinis and bruschetta are almost always the answer.
Good Breads for Making Bruschetta
I usually pick a neutrally flavored bread with a bigger circumference than a baguette – you can of course use slices of baguette, but then technically you are making crostini. You are looking for bread around 3 or 4 inches in diameter, or even bigger if you want to go for voluptuous bruschetta. Some of my go-to choices are Ciabatta, peasant bread, and country white bread. You can cut larger slices in half or in thirds. The slices should be about 1/3 inch thick.
Also try Grilled Bruschetta with this!
Roasted Red Pepper Sauce
This simple sauce whirls up in no time in the food processor, especially if you use jarred roasted peppers, which are a great shortcut ingredient. Make sure to drain them thoroughly and pat them dry with paper towels so they don’t make the sauce watery.
You can use this sauce on sandwiches and other kinds of crostini or bruschetta as well, and also serve it up with meats as a condiment. Try it with chicken, pork, or lamb — it’s very versatile. If you want to double or triple the recipe and serve it as a dip that would also be delish – I would probably use half sour cream and half mayo in that instance.
Kale and Roasted Pepper Bruschetta: Smoky roasted red pepper sauce and tender but toothsome sauteed kale are the perfect combo on top of a crusty piece of olive oil slicked toast.
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Other Bruschetta Recipes:
- Bruschetta with Herbed Whipped Ricotta and Heirloom Tomatoes
- Swiss Chard, Leek and Feta Bruschetta
- Salmon and White Bean Bruschetta
- Mushroom Bruschetta with Herbed Mayonnaise
Other Appetizer Recipes:
- Baked Brie En Croute with Raspberry Jam
- Honey Roasted Figs
- Corn and Zucchini Fritters
- Shrimp Ceviche
- Pesto Guacamole
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Kale and Roasted Pepper Bruschetta
Equipment
Ingredients
For the Roasted Red Pepper Sauce
- ¼ cup mayonnaise
- 2 tablespoons chopped roasted red pepper (jarred or homemade), patted dry
- ⅛ teaspoon smoked paprika (or regular)
- Large pinch cayenne pepper
- 1 teaspoon lemon juice
- Kosher salt and freshly ground pepper to taste
For the Bruschetta:
- 1 small loaf ciabatta (about 8 ounces) or other country white bread, sliced – pick a bread that is no taller or wider than 3 or 4-inches, or cut the slices in half
- 3 tablespoons olive oil , approximately
- Kosher salt to taste
For the Sauteed Kale:
- 1 tablespoon olive oil
- 1 tablespoon minced shallots or onions
- Kosher salt and freshly ground pepper to taste
- 5 ounces baby kale
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- Pinch red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F.
- Make the Roasted Red Pepper Sauce. Combine the mayonnaise, roasted peppers, paprika, cayenne, lemon juice, and salt and pepper in a small food processor. Process until smooth.
- Brush the slices of bread with the olive oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm — they will firm up a bit as it cools. Transfer the bruschetta to a cooling rack or plate.
- While the bread is toasting, saute the kale. Place the olive oil in a large skillet and heat over medium heat. Add the shallots or onions and sauté for 1 to 2 minutes until just barely golden, but not browned. Season with salt and pepper. Add the kale, in batches if necessary, and the liquid, and stir until it is wilted to your liking, and the liquid has evaporated, anywhere from 3 to 5 minutes Add the vinegar and red pepper flakes, if using, and toss to combine well. Check and adjust seasonings as needed.
- Spread a bit of roasted red pepper sauce on each bruschetta, and top with some of the sauteed kale. Assemble the bruschetta right before serving so they don’t get soggy. Serve quickly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
