Looking for a new appetizer recipe? Our Garlic, Kale and Cheese Crostini is a wonderful choice. Kale takes the place of tomatoes in this trendy take on traditional bruschetta.
What You Need
Original recipe yields 8 servings
16 diagonally cut French bread baguette slices (1/4 inch thick)
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
8 cups loosely packed stemmed kale leaves, chopped
2 cloves garlic, minced
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1/2 cup shelled pistachios, chopped
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Let's Make It
Heat oven to 400°F.
Place baguette slices in single layer on baking sheet. Bake 10 to 12 min. or until edges are golden brown, turning after 8 min. Cool.
Meanwhile, heat dressing in large nonstick skillet on medium heat. Add kale and garlic; cook and stir 3 min. or just until kale is wilted and tender. Remove from heat.
Spread toast slices with cream cheese spread, adding about 1-1/2 tsp. cream cheese to each. Top with kale mixture.
Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread or PHILADELPHIA Garden Vegetable Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.