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Kale Herb and Feta Crostini

Kale Herb and Feta Crostini

Kale Herb and Feta Crostini

This a simple and healthful dish that makes a great appetizer, or even a lunch. You could also nix the bread in this, and just turn it into a salad.


  • 2 large Kale leaves

  • 5-6 Basil leaves

  • 3-4 tablespoons Feta Cheese

  • 2 Chive stalks

  • 5-6 Mint leaves

  • 1 sliced Baguette

  • 1 clove Garlic

  • 3 tablespoons Olive Oil

  • 2 tablespoons White Wine Vinegar

  • 1 teaspoon Honey

  • Salt (to taste)

  • Pepper (to taste)


Start by chopping your kale into small pieces (think the size of a small dice). Next, chop your herbs and mix them in with the chopped kale.

Make a vinaigrette with your oil, vinegar, honey, minced garlic, salt, and pepper. When it’s emulsified, add it to your greens (add it bit by bit until it’s to your liking), and toss everything together.

You can allow this to sit for 15-20 minutes (optional), then give it a stir before spooning it onto toasted slices of bread.

Finish with crumbled feta cheese on top of each crostini (and another drizzle of olive oil if you like), then serve and enjoy.

Dish and Photo by Adrian Rodriguez

Content Disclosure: HGC This post contains 100% human generated content that contains no AI input (derivative or otherwise).

Epicure's Table
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