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.|