This is the perfect any time snack or appetizer! The kale pesto is so creamy thanks to the Skinny Coconut Oil, which also lends a unique, subtle sweetness to the savory tomato and goat cheese preparation. Enjoy!
Kale Pesto, Sun-Dried Tomato & Goat Cheese Toastinis
-Kale pesto (see recipe below)
-18 Sundried tomatoes (you can use those soaked in olive oil available in a jar or rehydrate sundried tomatoes in a small bowl of warm water for 10 minutes to soften, drain) If you want less sundried tomato taste, you can simply use half of a sundried tomato.
-11 oz. log of goat cheese. You can carefully slice the log into 18 slices or measure approximately 1 tbs. per toastini.
-Fresh, crunchy baguette
Preheat oven to 425 degrees.
Slice baguette into 18 thinner slices. Place all slices on a cookie sheet lined with parchment or foil. Place in oven approximately 5 minutes until slightly toasted. Spread approximately ½ tbs. of kale pesto on a baguette slice. Place sundried tomato on top of pesto. Top with goat cheese slice. Bake until bubbly and lightly toasted, approximately 10 minutes.
1/3 cup walnuts
3 cups loosely packed finely chopped kale
Kosher salt , healthy pinch
½ cup freshly grated Parmesan cheese (can substitute pre grated but it will be less flavorful)
1 cup Skinny Coconut Oil, melted over very low heat to preserve
¼ tsp. lemon juice
3 garlic cloves
Toast the walnuts in a dry skillet until lightly browned.
Add the walnuts, kale, salt, lemon juice and garlic to food processor. Slowly add the coconut oil, pulsing to incorporate. Stir in grated Parmesan cheese.