Serves a Crowd

Kale Salsa Verde and Smashed White Bean Crostini

December  2, 2013
1 Ratings
  • Makes About 36 crostini
Author Notes

This crostini is inspired by two recipes of fine pedigree. The first is the kale salsa verde from Michael Anthony's Gramercy Tavern cookbook. Even though the book is filled with ideas and dishes I can't wait to try, it's this twist on salsa verde that got me the most excited. The second recipe is Suzanne Goin's smashed cannellini bean crostini with feta salsa verde, an appetizer I've had my eye on for a long time. My logic was if I combined these two recipes, adapting and tinkering with both along the way to make a harmonious whole, I'd end up with a pretty killer hor d'oeuvre. I'm happy to report that's exactly what happened. These would make a proper start to any party, casual or swanky.

A few notes: The smashed white beans and kale salsa verde can be made the day before and refrigerated (tightly covered). Return to room temperature before using. The crostini can be assembled and covered with plastic wrap about an hour before serving. If you want to make fewer crostini, I recommend making the full recipes of smashed white beans and kale salsa verde. The white beans double as a great side, and the kale salsa verde will enliven anything it touches. —EmilyC

What You'll Need
  • About 3 cups (packed) lacinato or curly kale leaves, center ribs discarded and leaves roughly torn (should weigh about 4 oz once prepped)
  • 1/2 cup (packed) fresh parsley leaves
  • 1/4 cup (packed) fresh mint leaves
  • 1 T (packed) fresh sage or oregano leaves
  • 1 T capers
  • 1 small garlic clove
  • 1 anchovy fillet
  • 1/2 cup extra virgin olive oil, or more to taste
  • lemon juice, to taste
  • kosher salt + pepper, to taste
  • 2 16-oz cans of cannellini beans, drained and rinsed
  • 3 T extra virgin olive oil, plus more for finishing
  • 1 leafy rosemary sprig
  • 1 dried chile de árbol, stemmed and coarsely crumbled
  • 1 shallot, minced (yielding about ¼ cup)
  • 2 garlic cloves, minced
  • 2 T finely chopped mixed herbs (such as thyme, parsley, and/or tarragon)
  • about ¼ cup low-sodium chicken or vegetable broth, or more to reach desired consistency
  • lemon juice, to taste
  • 1 baguette, cut on the diagonal into 1/4-inch-thick slices
  • ¼ cup extra virgin olive oil, for brushing the baquette
  • 2 oz aged pecorino romano, thinly shaved
  1. To prep the kale: Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 4 to 5 minutes. Drain and shock the kale in ice water. Drain again and squeeze the leaves between your hands to remove as much water as possible. Repeat until leaves are dry.
  2. To make the kale salsa verde: Pound the herbs to a paste using a mortar and pestle or finely chop and smash with the back of your chef’s knife. Transfer the herbs to a small bowl. Repeat process with kale, and transfer to the same bowl with the herbs. Next, crush the capers, garlic, and anchovy (smashing them together until they’re cohesive but not a paste) then add them to the herbs. Stir in the olive oil and season to taste with lemon juice, salt and pepper.
  3. To make smashed white beans: In a medium skillet, heat 3 T of olive oil. Add the rosemary and chile and cook over moderately high heat until sizzling, about 1 minute. Add the shallot, garlic, and a pinch of salt and pepper and cook, stirring occasionally, until the shallot and garlic are softened, about 3 minutes. Add the cannellini beans and mixed herbs, and cook for a few minutes, stirring to coat well. Discard the rosemary sprig. Add the chicken stock to the skillet and cook for another minute. Remove from the heat and season to taste with salt, pepper, and lemon juice. Coarsely mash the beans with a fork or potato masher, adding more broth if needed. Transfer beans to a bowl and stir in a glug or two of olive oil.
  4. To make the crostini: Heat the oven to 375°. Brush both sides of each baguette slice with olive oil and arrange on a baking sheet. Toast for about 8 to 10 minutes, until golden and crisp but still soft in the middle; let cool.
  5. To serve: Spread the smashed white bean spread on the toasts and arrange the crostini on platters. Spoon the Kale Salsa Verde on each crostini. Top each with shaved pecorino.

See what other Food52ers are saying.

  • em-i-lis
  • EmilyC
  • Tarragon

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

4 Reviews

Tarragon April 2, 2014
EmilyC, I loved your spiced oatmeal with cocoa nibs so much that I looked up your other recipes. I found this one and, coincidentally having kale, parsley, mint and oregano from my CSA to use, I made the Kale Salsa Verde - unbelievably tasty! I stuffed it under the skin of a cornish hen before baking, and the next night used it to accompany plain grilled salmon. It really does go with anything, a great alternative to chimichurri.
EmilyC April 2, 2014
Tarragon -- thanks so much for your note! So happy you tried and liked this! This under the skin of a cornish hen sounds SO good (GREAT idea)! Also glad you liked the oatmeal...I just had some today! : )
em-i-lis February 20, 2014
Aah to anything derived from Gramercy Tavern and Suzanne Goin! This sounds great, EmilyC!
EmilyC February 21, 2014
Thanks, em! I made the kale salsa verde several times around the holidays -- such a good thing to have hanging out in the fridge. I wish I had some now!