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Artichoke & Kale Bruschetta Topper

Yields12 ServingsPrep Time15 mins

Artichoke & Kale Bruschetta Topper

 1 tbsp olive oil
 14 oz artichoke hearts, drained,
 113 cups tightly packed kale, stemmed, coarsely
 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
1

Make It 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.

2

Add wine to artichoke mixture; mix well. Cook 2 to 3 min. or until wine is cooked off, stirring frequently.

3

Spoon artichoke mixture onto crackers; top with cheese.

Nutrition Facts

12 servings

Serving size