Artichoke & Kale Bruschetta Topper
Prep time15 min
Total time15min
ServingsMakes 12 servings, 3 topped crackers each.
Ingredients
- 1 Tbsp. olive oil
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1½ cups tightly packed kale, stemmed, coarsely chopped
- ¼ cup thinly sliced roasted red peppers
- 2 cloves garlic, minced
- ¼ 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 Ahead
This 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. - Substitute
Substitute chicken broth for the wine.
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Nutrition InformationNutrition 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 |