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Garlic Parmesan Kale Bruschetta Recipe

Garlic Parmesan Kale Bruschetta recipe


This is a yummy toast with greens and cheese. It has crispy bread and soft, cheesy kale on top. It's a little spicy and very tasty. You can make it for a snack or a small meal.


8 cloves of garlic, minced
1 tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
200 g kale, stems removed and leaves chopped
100 g ricotta cheese
50 g grated Pecorino Romano cheese
4 slices of ciabatta bread
Salt to taste


In a large pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic, red pepper flakes, and black pepper. Cook for 2-3 minutes until the garlic is fragrant but not burnt.
Add the chopped kale to the pan and cook until it wilts down, about 5 minutes. If needed, add a splash of water to help it cook.
Once the kale is wilted, remove the pan from heat and let it cool for a minute. Then, stir in the ricotta cheese and Pecorino Romano cheese until well combined. Add salt to taste.
While the kale is cooking, toast the ciabatta bread slices until they are golden and crispy.
Spread the cheesy kale mixture evenly on top of the toasted ciabatta slices.
Serve the Garlic Parmesan Kale Bruschetta immediately while the toast is still warm and crispy.

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