Crispy Kale & Cannellini Bean Crostini

A delightful blend of crispy toasted sourdough topped with sautéed kale and creamy cannellini beans, finished with a hint of spice.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). Arrange the sourdough slices on a baking sheet. Brush each slice with olive oil on both sides. Bake them for 7-10 minutes until crusty and golden brown edges form. This step ensures a sturdy base for your toppings and adds a delightful crunch.
2. 2.
   While the bread is toasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until it starts to wilt and turns a vibrant green. Be careful not to overcook, as the kale should retain some texture.
3. 3.
   Add the cannellini beans to the skillet with the kale. Sprinkle with crushed red pepper flakes and stir gently to combine. Cook for an additional 2-3 minutes until the beans are warmed through and the mixture is well-coated with oil and spices. The beans should be soft enough to mash slightly with the back of a spoon.
4. 4.
   Take the toasted sourdough slices and spoon the kale and bean mixture evenly over them. Use the back of the spoon to slightly mash the beans into the bread if needed. This helps the flavors meld and ensures every bite is perfectly seasoned.
5. 5.
   If desired, drizzle with a little extra olive oil and a pinch more red pepper flakes for added heat. Enjoy immediately for maximum crispiness. If the bread starts to soften, return the crostini to the oven for a quick 2-minute re-toast.