Spicy Kale & Tomato Bruschetta



  • 1-2 x Piece of Rye – I love the Biona Variations OR Why not try my Spiced & Sweetened Zuchinni Loaf OR my Paleo Seedy Loaf – toasted if you like
  • 1 Cup Kale
  • ½ - 1 Tbsp Olive Oil
  • ½ Lemon – juiced
  • Pinch of Himalayan Pink Salt
  • 3-4 Sundried Tomatoes – soaked to soften
  • Small handful of sunflower seeds – Optional


  1. If you sundried tomatoes are dry (and not stored in oil), place them into a bowl and soak for 8-12 minutes
  2. De-Stem the Kale leaves and place into a mixing bowl with the remainder of the ingredients (excluding the sunflower seeds if using)
  3. Lightly pour 1-2 Tsp of Olive Oil onto your hands and rub together
  4. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue to massage for 2-3 minutes or until the leaves are softened, the leaves will turn a vibrant green colour
  5. Toast your slices of bread
  6. Strain, rinse and slice the sundried tomatoes
  7. Top the bread with the Kale mixture, add the sundried tomatoes and sprinkle with sunflower seeds if using