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White Bean and Kale Bruschetta
Posted By Shelby Kinnaird On March 1, 2013 @ 10:13 am In Appetizers & Snacks,Vegetarian | 2 Comments
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.
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
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 White Beans with Kale: http://www.diabeticfoodie.com/2013/02/white-beans-with-kale/
 White Bean and Kale Soup: http://www.diabeticfoodie.com/2013/02/white-bean-and-kale-soup/
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