Red Pepper Bruschetta
What's a party without bruscchetta? Boring. Simple to make and easy to eat, and so incredibly
delicious and beautiful, that just placing the platter on the buffet gets the party started.

What You'll Need
extra virgin olive oil
1/2 red onion, very thinly sliced into half moon pieces
sea salt
1 large roasted bell pepper, thinly sliced (jarred)
2-3 leaves fresh kale, finely chopped
2-3 sprigs rosemary, leaves pulled from stalks
6, 1/2-inch thick diagonal slices whole grain sourdough bread
6 cloves fresh garlic, halved lengthwise

Instructions
Preheat oven to 400º and line a baking sheet with parchment paper.

Place a small amount of oil and onion in a skillet and turn heat to medium.
When the onions begin to sizzle, add a pinch of salt and saute for 2-3 minutes.
Stir in red pepper, kale, season lightly with salt and saute just until greens wilt.
Turn off heat and stir in rosemary.

Arrange bread on baking sheet and bake until crisp, about 5 minutes. Remove bread
ffrom oven and rub 2 garlic clove halves over one side of each slice of bread.
Mound sauteed vegetables on each slice of bread and serve immediately.

Makes 6 servings.