Tuscan Kale, Cannellini Bean & Greek Yogurt Hummus Crostini

December 9, 2015
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Author Notes: We’re just going to say it: There’s nothing better than vibrant seasonal flavors on bread. You’ll definitely want to add this elegant crostini rendition to your holiday hosting repertoire. #ProTip: We definitely recommend the darker, flatter leaves of Tuscan kale (sometimes called lacinato or black kale) for this recipe.

Serves: 4-6

  • 1 bunch Tuscan kale, rinsed, large end stems removed, roughly chopped
  • 6 cloves garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 1 can cannellini beans, rinsed and drained
  • salt and pepper to taste
  • 1 package Cava Greek Yogurt
  • 1 baguette, for serving
  1. Preheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and drizzle lightly with olive oil. Bake, flipping once, until golden and toasted, 20 to 25 minutes.
  2. In the meantime, in a large skillet heated to medium-high, cook 3 cloves of garlic garlic and red pepper flakes in a few teaspoons of olive oil until garlic is soft, 1 to 2 minutes. Add kale, salt, and pepper, and sauté mixture until kale has wilted, stirring often, about 8 to 10 minutes. Stir in lemon zest. Transfer to a bowl.
  3. Wipe skillet clean and heat a few teaspoons of olive oil to medium-high heat. Cook remaining 3 cloves of garlic garlic and rosemary until garlic is soft, 1 to 2 minutes. Add cannellini beans, salt, and pepper, and sauté, stirring occasionally, until beans are warmed through, about 6 to 8 minutes.
  4. To serve, spread a spoonful of hummus on each baguette slice. Top with a spoonful each of spicy kale and cannellini beans. Sprinkle with fresh feta and red pepper flakes.

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