We started the week by making White Beans with Kale. Mid-week we used the cooking liquid and some of the leftover beans to make White Bean and Kale Soup. Here’s one more dish to use up the rest of your beans – White Bean and Kale Bruschetta.
This recipe couldn’t be easier. All you need to do is make some toast and warm up the beans. These bruschetta make a great appetizer, afternoon snack or a nice, sophisticated lunch. The Grillmaster said he felt very “grown up” when I served them alongside a salad for lunch one day.
White Bean and Kale Bruschetta
Adapted from Bon Appetit
1 baguette, cut diagonally into 12 half-inch thick slices (about 3 inches long)
1 garlic clove, peeled and cut in half
1-1/2 cups White Beans with Kale, warmed
1/4 ounce Parmesan cheese, shaved
Toast baguette slices, then rub each with cut side of garlic. Top with bean and kale mixture and shaved Parmesan.
Makes 12 servings
Per serving: 85 calories, 1g fat (0g sat), 0mg cholesterol, 194mg sodium, 16g carb, 1g fiber, 0g sugar, 3g protein