Onions are caramelized until sweet while white beans are simmered with kale and roasted red pepper in this Italian appetizer. Kids will have fun stacking the layers of veggies, beans and cheese to complete these delicious bruschetta. This recipe was inspired by a meal idea on The Family Dinner Book Blog by Kirstin Uhrenholdt.
Adult: Place 1 tablespoon of the olive oil in a skillet over medium-high heat. Sauté for about 10 minutes, sprinkle with a pinch of salt and turn heat down to medium-low. Cook, stirring occasionally, for about 30 minutes more, or until the onions are browned and caramelized. Divide the caramelized onions in 2 parts and transfer half to a small bowl. Set aside and return the other half of the onions in the skillet to the stove. Add the remaining olive oil if needed.
Together: Add the garlic, roasted pepper, kale, beans and stock to the pan. Simmer for about 1 hour, or until the kale is silky. Season with a squeeze of lemon juice and salt and red pepper flakes to taste.
Kid: Transfer equal amounts of kale and beans onto each piece of toast. Top the kale-mixture with a slice of fresh mozzarella. Spoon the reserved caramelized onions on top of the mozzarella. Garnish with a drizzle of balsamic vinegar and enjoy.