Artichoke & Kale Bruschetta Topper

2  Ratings
  • 15 min prep
  • 15 min total
  • Makes 20 servings, 2 topped crackers each..


Artichoke & Kale Bruschetta Topper Recipe

Ingredients

  • 1 Tbsp. olive oil
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1-1/2 cups tightly packed kale, stemmed, coarsely chopped
  • 1/4 cup thinly sliced roasted red peppers
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 40 TRISCUIT Fire Roasted Tomato & Olive Oil Crackers
  • 2 Tbsp. shaved Parmesan cheese

Instructions

  • Heat  oil in large skillet on medium-high heat. Add next 4 ingredients; stir. Cook 3 to 5 min. or until kale is wilted, stirring frequently. Remove from heat.
  • Add  wine to artichoke mixture; mix well. Cook 2 to 3 min. or until wine is cooked off, stirring frequently.
  • Spoon  artichoke mixture onto crackers; top with cheese.

Recipe Tips

Make AheadThis flavorful artichoke mixture can be prepared ahead of time. Cool, then refrigerate up to 24 hours. When ready to use, microwave in waxed paper-covered microwaveable bowl on HIGH 1 min. or until heated through; stir. Spoon onto crackers and top with cheese as directed.

SubstitueSubstitute chicken broth for the wine.

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Nutrition Information

Makes 20 servings, 2 topped crackers each..

Nutrition per serving:

  • Calories 70 
  • Total fat 2.5 g
  • Saturated fat 0.5 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Sodium 110 mg
  • Carbohydrate 9 g
  • Dietary fiber 1 g
  • Sugars 1 g
  • Protein 2 g
  • Vitamin A 10 %DV
  • Vitamin C 6 %DV
  • Calcium 2 %DV
  • Iron 4 %DV

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