Healthy Kids

Winter bruschetta two ways recipe

Two delicious bruschetta toppings - Tuscan kale, and broad bean, parmesan and herbs.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 6

  • Fresh from the garden: Broad beans, garlic, kale, oregano, parsley, thyme

  • Season: Winter/spring


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

  • For the bruschetta toasts

  • For the Tuscan kale topping


What to do

Remember to put a damp tea towel under your chopping board to stop it from slipping.
    1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • For the bruschetta toasts

    1. Cut 1 cm thick oval slices from a sourdough or ciabatta loaf.

    2.  Toast the slices of bread on a ridged griddle or barbecue plate.

    3. Rub the toasts very lightly with the cut clove of garlic. Drizzle over a few drops of extra-virgin olive oil.

    4. Keep slices warm on a baking tray in a very low oven (70°C) for up to half an hour while you make your toppings.

  • For the Tuscan kale bruschetta

    1. Heat the olive oil in the large frying pan and sauté the kale leaves for 3–5 minutes.

    2. Add the garlic and lemon zest, cook for a further 30 seconds.

    3. Remove from the heat and season to taste.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

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