- Whole wheat baguette
- Heirloom baby and plum tomatoes (3 handfuls or 1 container)
- Olive oil
- Brie cheese
- Fresh cilantro
- Fresh basil
- 1/2 bunch kale
- 3 shallots
- Salt and pepper to taste
1-Pre-heat the oven to 400 degrees fahrenheit.
2-Rinse tomatoes and slice in half length wise.
3-Rinse kale leaves and set aside.
4-Place the tomatoes into a bowl and cover with fresh chopped cilantro, basil, olive oil and course ground salt and pepper.
5-Toss the tomatoes to make sure they are evenly coated with olive oil and herbs, then set aside for 5 minutes to marinate.
6-Coat a frying pan with olive oil and pre-heat on medium-low.
7-Chop up 2-3 shallots and add to pan, making sure to stir occasionally so they don’t burn.
8-Stack kale leaves and roll them to the best of your ability, it makes it easier to cut, then slice them into thin strips. Add Kale to pan and sauté with shallots until cooked evenly. The color should still be bright green, do not overcook since this will be baked as well.
9-Spread out tomatoes on a baking dish evenly and place into oven. These will cook for approx. 15 minutes, they will be added to the bruschetta and baked longer so don’t worry about them getting caramelized just yet, you want this to happen over the bread.
10-Cut the baguette into 1/2 inch rounds and spread onto a non stick baking dish.
11-With a butter knife cut thin slices of brie and coat the top of each piece of bread.
12-Top each slice with sautéed kale and shallots.
13-Once the tomatoes have been in the oven for about 15 minutes, take them out. Top the kale with the tomatoes, drizzle with parmesan cheese and place back in the over to cook for approx. 10 more minutes.
Serve and enjoy!