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Artichoke & Kale Bruschetta Topper
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.
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
Nutrition factsNutrition information
Recipe Tips
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.
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