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Tuscan Kale & White Bean Bruschetta

  • 1 h
  • 1 h
Faith Willinger
“In this classic Tuscan combination, kale and white beans are whirled into a spread for this easy bruschetta recipe. Serve on crostini, toss it with pasta for an appetizer, use it as a panini spread or stir the bruschetta topping into a bowl of chicken soup.”


    • 1 pound Tuscan kale (lacinato or dinosaur) or curly kale
    • 1 tablespoon coarse salt
    • ¼ cup extra-virgin olive oil, plus more for drizzling
    • 2 small cloves garlic, chopped
    • ½ teaspoon fine sea salt
    • 1 15-ounce can cannellini beans, rinsed, or 1½ cups cooked white beans
    • 20½-inch slices baguette, toasted


  • 1 Put a large pot of water on to boil.
  • 2 Strip kale off the tough stems; discard the stems. Add the leaves and coarse salt to the boiling water. Cook, stirring frequently, until tender, 10 to 15 minutes. Drain in a colander and rinse with cold water. Drain well and squeeze to remove most but not all moisture.
  • 3 Puree half the kale with ¼ cup oil, garlic and fine salt in a food processor to form a smooth, stiff paste. Coarsely chop the remaining kale and mix it with the kale paste in a bowl.
  • 4 Combine ½ cup kale paste with white beans in another bowl. (Reserve the remaining kale paste for another use.) Top each piece of toasted baguette with a generous tablespoon of the kale-bean mixture. Serve drizzled with a little olive oil, if desired.
  • Make Ahead Tip: Prepare kale paste (Steps 1-3), cover with a thin layer of olive oil and refrigerate for up to 1 week.
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