Kale & White Bean Crostini
Rating
5 out of 5 stars
(2)
Ingredients
15-18 crostini
- 1 small baguette, sliced ½ inch thick
- 1½ cups cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 3-4 tablespoons fresh lemon juice (about 1 lemon)
- ½ teaspoon lemon zest
- A few teaspoons fresh chopped rosemary (reserve some for garnish)
- A few pinches of red pepper flakes
- 2 garlic cloves, minced (leave ½ of one intact for rubbing on toasted bread)
- ½ bunch kale (3-4 leaves), stems removed
- 1 shallot, chopped
- Splash of white wine
- Sea salt and fresh black pepper
- Big shaving of fresh parmesan for each toast
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Preparation
Chef’s notes
Alternatively, you can puree the white bean mixture together… either dollop the puree on the kale on each toast, or serve in a separate bowl for dipping.