Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4
I adore bruschetta, rubbed with garlic and toasted until golden and crunchy. This recipe is a gorgeous kale and basil pesto topped with sweet bell peppers, their juices seeping into the warm, soft sourdough bread. The bruschetta makes a lovely rustic starter or snack.
Brain Food Note
Kale and basil are high in vitamins A, C, and K, iron, and magnesium to enhance brain function and promote mood balance. Red bell peppers are rich in vitamin B6 and vitamin C to relieve stress and calm the brain. I’ve added garlic to help improve mood and reduce fatigue and anxiety.
You Will Need
3 red bell peppers
2 tablespoons coconut oil
12 slices of sourdough, gluten-free bread, or sweet potato
1/2 cup kale and basil pesto (page … )
2 garlic cloves, peeled
1 handful basil leaves
What To Do
Preheat oven to 200 degrees C (or 400 degrees F).
Slice red bell peppers into thin strips and place in a small roasting pan. Drizzle over coconut oil.
Cook the peppers in the oven for 5–7 minutes, or until tender, turning the peppers occasionally. Remove the pan from the oven and transfer peppers to a plate. Set aside.
Place the slices of bread or sweet potato on a baking tray lined with paper, then brush lightly with coconut oil.
Grill the slices of bread until golden (about 2 minutes), then turn and grill for an additional minute. If using sweet potato, you will need to grill slices longer: 10 minutes each side, or until crisp and golden.
Remove the bread or sweet potato from the oven and rub each piece with garlic.
Spread the grilled bread or potato with kale pesto and top with red peppers. Place a basil leaf on top and serve.
