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.
Coconut oil may boost your metabolism by increasing energy expenditure, raising basal body temperatures and accelerating the loss of other fats inside the body.