Warm Tuscan Bean Crostini with Crispy Kale

Warm Tuscan Bean Crostini with Crispy Kale

Prep Time 10 mins
Cook Time 25 mins
Total Time 25 mins

Warm Tuscan bean crostini with crispy kale and chewy sweet sun-dried tomatoes.

Course: Appetizer
Cuisine: Italian
Servings: 8


  • 4 Tuscan kale leaves washed and dried well
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1 ciabatta loaf sliced into 1/2 inch slices
  • 1 clove garlic peeled
  • 1/4 teaspoon salt
  • Small pinch freshly ground black pepper
  • 1/2 tablespoon olive oil
  • 1 clove garlic grated
  • 1 teaspoon fresh rosemary finely chopped
  • 1 15 ounce can cannellini beans drained and rinsed
  • 1/2 cup sun dried tomatoes pack in olive oil chopped
  • Fresh parmesan cheese


  1. Preheat oven to 300 degrees F.
  2. Trim the kale leaves of the thick stems. Tear the leaves into bite size pieces and add to a large bowl. Drizzle with the olive oil, salt and pepper and coat well. Arrange onto a large baking sheet. Bake for 10 minutes.
  3. Allow to cool slightly on the baking sheet.
  4. Raise the oven temperature to 350 degrees F.
  5. Arrange the ciabatta slices on a baking sheet and bake at 350 for 15 minutes, rotate sheet halfway through until they are golden brown.
  6. Remove from the oven and when they are cool enough to handle, rub with the peeled garlic clove. Set aside.
  7. To a sauté pan add olive oil over low heat. Add the grated garlic and rosemary, cook until it starts to get fragrant, about 3 minutes and starts to brown (keep and eye on it).
  8. Add the cannellini beans, sun-dried tomatoes, salt and pepper and stir. Stir until the beans are warmed through, about 2-3 minutes.
  9. Spoon 2 tablespoons of beans onto each of the pieces of bread, crumble the crispy kale over and grated parmesan cheese.

Source : https://culinaryginger.com/warm-tuscan-bean-crostini-with-crispy-kale/

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