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Artichoke & Kale Bruschetta Topper

Artichoke & Kale Bruschetta Topper

Prep time15 min
Total time15min
ServingsMakes 12 servings, 3 topped crackers each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A4 %DV
Vitamin C8 %DV
Calcium4 %DV
Iron8 %DV
Potassium4 %DV
Vitamin D0 %DV

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