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
|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.