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Artichoke & Kale Bruschetta Topper

Prep time

15 min

Total time

15 min

Servings

Makes 12 servings, 3 topped crackers each.

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    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
    • 36 TRISCUIT Fire Roasted Tomato & Olive Oil Crackers
    • 2 Tbsp. shaved Parmesan cheese
Preparation
  • 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.

Nutrition Notes

These crunchy, low-fat, low-sodium topped crackers are the perfect blend of flavor. Enjoy!

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.

SubstituteSubstitute chicken broth for the wine.

186472
Amount per serving Calories 100
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 14g
Dietary Fiber 2g
Total Sugars 1g
Added Sugars 0g
Protein 3g
Vitamin A 4% DV
Vitamin C 8% DV
Calcium 4% DV
Iron 8% DV
Potassium 4% DV
Vitamin D 0% DV

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