loveandlemons5.0
Kale & White Bean Crostini
A healthy appetizer perfect for holiday gatherings! Toasted baguette is topped with marinated white beans and sautéed kale for a tangy, savory starter.
👥 18 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat oven to 350 degrees and drizzle the bread with olive oil.
2
In a small bowl, place the cannellini beans. Stir in the olive oil, lemon juice, lemon zest, rosemary, red pepper flakes, and a few pinches of salt and pepper. Set aside and let the beans soak up the flavors while you prepare the other ingredients. (Soak for at least ⏱️ 15 minutes, this step can also be done up to a day ahead of time).
3
Toast the baguette slices in the oven until golden brown. While the slices are still warm, rub with the open side of a cut piece of garlic. Set aside.
4
Chop your kale in half down the center and then into thin slices (in the other direction). It’ll cook down a lot but if your slices are too long and stringy they’ll be messier to eat. Heat a drizzle of oil in a medium skillet, add the shallots and cook for a couple of minutes until they soften.
5
Add the kale and garlic, and cook for a minute more. Add a good splash of white wine.
Splash of white wine
6
Stir, and cook for another ⏱️ 30 seconds or so, until the kale is nicely wilted but still vibrant green. Remove from heat and set aside.
7
Mix the cooked kale with the white beans. Taste and adjust seasonings.
8
Assemble toasts with a baguette slice and a dollop of the kale and bean mixture. Top with the reserved rosemary, red pepper flakes, and a good shaving of parmesan. Taste one and adjust seasonings again — add more herbs if you wish, salt, pepper, or another squeeze of lemon if you like.
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