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.
Ingredients:
-baguette
-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. |
Put the kale mix on the toasted bread. |
Add the bean mix. Top with parmesan and more red pepper. |
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