***Yields 20 Crostini***
Kale & White Bean Crostini with Parmesan
6 tbsp Extra virgin olive oil
2 tbsp Apple cider vinegar
Fresh ground black pepper
1 15oz can of white beans (I recommend checking the ingredients to make sure it’s only white beans and water)
1 Whole wheat or seeded baguette
2 Garlic cloves
1 lb Kale (roughly 1 large bunch)
1/2 c Dry white wine
2 tbsp Lemon juice
1/2 c Parmesan cheese shavings
In a small bowl whisk together 2 tbsp of extra virgin olive oil and apple cider vinegar. Add sea salt and fresh ground pepper to taste, and whisk again. Drain and rinse the can white beans, and stir into the contents of the bowl. Let sit while you prepare the other items.
Preheat oven to 400 degrees. Cut the baguette into 1/2 inch slices at at least a 45 degree angle. Use 2 tbsp of extra virgin olive oil to brush the baguette slices, and let sit.
Add the remaining 2 tbsp of extra virgin olive oil to a skillet. Dice the garlic cloves and add to the skillet. Set the stove burner to the lowest setting and gently warm the oil and garlic. Wash the kale leaves, and tear into 1 to 2 inch pieces, discarding the thicker, tougher ends of the stems that cannot be easily torn.
Put the baguette slices brushed in olive oil on a baking sheet, and bake for 8 minutes, or until lightly toasted a golden brown. Remove and let cool.
While the baguette slices are toasting, add the kale, white white, and water to the skillet. Increase the stove burner heat to a medium temperature, and lightly sautee the kale until it's barely wilted. Reduce heat to low, and stir in the bean mixture from the bowl. Then stir in the lemon juice.
Use a fork to carefully top the baguette slices with the kale and white bean mixture. Then artfully arrange a few Parmesan cheese shavings on top of each crostini. Serve warm.