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White Bean and Kale Bruschetta

We started the week by making White Beans with Kale [1]. Mid-week we used the cooking liquid and some of the leftover beans to make White Bean and Kale Soup [2]. 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 [1], 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