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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 kale 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. They would also be great with a steamy bowl of tomato soup.

Make it vegan: Skip the Parmesan and use vegan cheese instead.

Make it gluten-free: Use a gluten-free baguette.

White Bean and Kale Bruschetta
Print [3]
Warm up White Beans with Kale, toast some bread, and you'll have this bruschetta ready in a snap
Recipe type: Appetizers & Snacks
Serves: 12
  • 1 baguette, cut diagonally into 12 half-inch thick slices (about 3 inches long)
  • 1 garlic clove, peeled and cut in half
  • 1½ cups White Beans with Kale [1], warmed
  • ¼ ounce Parmesan cheese, shaved
  1. Toast baguette slices, then rub each with cut side of garlic.
  2. Top with bean and kale mixture and shaved Parmesan.
Nutrition Information
Serving size: 1 slice Calories: 85 Fat: 1g Saturated fat: 0g Carbohydrates: 16g Sugar: 0g Sodium: 194mg Fiber: 1g Protein: 3g Cholesterol: 0mg