Kale & White Bean Crostini

The final dish
As seen on
Love & Lemons
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
BakingVegetarianDairySautéing
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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.
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