Kale and White Bean Crostini

Crostini is always good for an appetizer. This one seemed a little odd at first, but turned out to be really good. I got the idea for this recipe from the blog Camille Styles.

-1 can cannellini beans, drained and rinsed
-2 tablespoons olive oil
-3 tablespoons fresh lemon juice
-1/2 teaspoon lemon zest
-fresh, chopped rosemary
-red pepper flakes
-1 shallot, chopped
-2 garlic cloves
-3-4 leaves kale
-splash of white wine
-salt and pepper
-parmesan cheese

Slice the baguette, toast for about 15 minutes.
Drain and rinse the beans.
Mix in the oil, lemon, rosemary, and red pepper.
Let this mixture sit while you cook the kale.
Heat some oil with the garlic and shallots.
Cut the stems off the kale and add to the pan.
It will wilt down, so it is ok to use what looks like a lot.
Add the splash of wine after a minute, it cooks quickly.
Put the kale mix on the toasted bread.
Add the bean mix. Top with parmesan and more red pepper.
Alecia and I made this one together, and we both liked it. My parents both tried it too and it was a hit. My dad even liked it, and he usually doesn't eat anything he thinks is "weird" and this would qualify for him. The red pepper made it just the right amount of spicy.


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