Burrata and Kale Salsa Verde Bruschetta

Burrata and Kale Salsa Verde Bruschetta
13 Ingredients
  • 1 1/2 cups chopped Tuscan kale (about 8 large leaves)
  • 1 clove garlic, smashed
  • 3 tablespoons capers, drained and rinsed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon anchovy paste
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 loaf ciabatta bread, cut in half horizontally
  • 1/4 cup extra-virgin olive oil
  • 8 ounces burrata or mozzarella (about 2 medium balls)
  • 3 tablespoons pine nuts, toasted
  • 8 oil-marinated sun-dried tomatoes, roughly chopped
Nutrition
578
29% daily value
6 servings
                                       
                                           
     

Fat

63% 41

Saturated

47% 9

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 6

Carbs

12% 37

Carbs (net)

- 33

Fiber

18% 4

Sugars

- 6

Sugars, added

- 0

Protein

36% 18

Cholesterol

10% 30

Sodium

31% 732

Calcium

33% 334

Magnesium

17% 71

Potassium

9% 437

Iron

20% 4

Zinc

22% 2

Phosphorus

43% 298

Vitamin A

26% 235

Vitamin C

46% 42

Thiamin (B1)

29% 0

Riboflavin (B2)

26% 0

Niacin (B3)

29% 5

Vitamin B6

15% 0

Folate equivalent (total)

29% 117

Folate (food)

- 96

Folic acid

- 13

Vitamin B12

36% 1

Vitamin D

1% 0

Vitamin E

34% 5

Vitamin K

216% 260
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