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Kale Pesto, Sun-Dried Tomato & Goat Cheese Toastinis

Kale Pesto, Sun-Dried Tomato & Goat Cheese Toastinis

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

Makes 18


-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.

Kale Pesto


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.