I love bruschetta, whether it be feasted at breakfast, lunch or dinner. You can load up your bread with whatever is in the fridge, it is hugely versatile recipe.
In my case, I made a kale, basil, feta & greek yoghurt dip/spread and topped it with roughly chopped medley of tomatoes on toasted turkish bread. You could also use my almost carb free bread recipe or flat bread recipe too.
It is oh so simple, full of flavour and takes 10 minutes.
Happy Monday Folks
3-4 Kale Leaves, de-stalked, washed
1/2 Cup Basil Leaves, washed
4 Tbsp Greek Yoghurt
1 Lime, Squeezed
Sea Salt & Pepper
Punnet of Baby or Medley Tomatoes, roughly chopped
1/4 Turkish Bread Baguette, halved & toasted
1. In a food processor add kale and basil and whizz up until finely chopped. Add Feta, lime juice, large pinch of salt and pepper. Blitz until a fine consistency.
2. Add greek yoghurt and blitz one last time. Season to taste.
3. Pop bread in the toaster.
4. Load up the bread. Smother kale dip/spread and then scatter with chopped tomatoes and a few leaves of basil. Sprinkle with salt and pepper.
NB: The Kale Spread is also a fantastic dip to serve with chips, chopped carrots and capsicum.
Enjoy for breakfast, lunch or dinner x