Artichoke & Kale Bruschetta Topper

Name: Artichoke & Kale Bruschetta Topper
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 1 Tbsp. olive oil; 1 can artichoke hearts, drained, chopped; 1½ cups kale, stemmed, coarsely chopped; ¼ cup roasted red peppers; 2 cloves garlic, minced; ¼ cup dry white wine; 36 TRISCUIT Fire Roasted Tomato & Olive Oil Crackers; 2 Tbsp. Parmesan cheese

Make ahead the savory mixture of wilted kale, artichoke hearts and roasted red peppers, then at party time serve on TRISCUIT Crackers for an impressive appetizer.

Well-being ChoiceLow Saturated FatGood Source of Vitamin C

Nutrition Bonus

These crunchy, low-fat, low-sodium topped crackers are the perfect blend of flavor. Enjoy!

Prep time:

0 min

Total time:

0 min

Makes 12 servings, 3 topped crackers each

Ingredient list

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

Directions

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.

Recipe Tips

Make AheadThis 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.
SubstituteSubstitute chicken broth for the wine.

Nutrition factsNutrition information

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