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Home » Appetizers and Small Bites » Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto

Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto

February 2, 2012 by Angela Roberts 15 Comments

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White Bean Bruschetta with Crispy Proscuitto by Angela Roberts

Continuing down the bean path, I am reminiscing about a trip we once took to Tuscany. We ended up eating lunch one day at a small outdoor cafe in the middle of nowhere in a town called Volpaia. No one spoke English, except Azura, our guide. We ordered several bruschetta including one with a hot chicken liver spread that is on my “last meal” dream list, and ribollita, a tuscan cabbage soup made with beans and stale bread. I was able to remember how the soup tasted and I made it here. This was my favorite meal in Italy and that probably tells you something about my food view. It’s a big rugged at times, a bit unfancy, a bit earthy. But, let me tell you something that Marcella Hazan has been telling the world for over forty years. It’s an art to get a few earthy ingredients balanced in such a way as to be loud in flavor, soft in landing. The food in the Tuscany area of Italy is especially earthy and soulful yet with centuries of understood culinary nuance.

All of that brings me to this bruschetta. The bean spread is made with cannellini beans, rosemary, sea salt, garlic, olive oil, lemon, a little heat and gets a real fix of flavor and with crispy kale and crispy prosciutto. And, the only way to eat this is atop a grilled slice of Tuscan type bread that has been rubbed with fresh garlic.

There is an art to this because I have had so many bad tasteless bean dips and bean spreads. You need a nice balance of beans, fat, acid and salt. The biggest mistake people make is overpowering the beans with too much garlic, using garlic powder or pre-peeled garlic bought in a jar. Garlic needs to be peeled fresh as it gets rancid very quickly and it will ruin any dish fast. If peeling is a pain, there is a great technique that chefs use included in my recipe.  Please use a very good extra virgin olive oil, because it does matter, as does using fresh lemon.

The only way to get an earthy, rustic dish to taste good is to approach it with kid gloves. Too often, people plunge and plow into Italian cooking with fists instead of fingers.

Enjoy this bruschetta and take a peak at the secrets of tomato bruschetta that I learned at a Tuscan farmhouse. And, if you want to try something really different, try my edamame avocado crostini.

When you serve this, serve at room temperature. If you have made it the night before, warm it up a bit in microwave. Stir it up, and perhaps add in a little drizzle of olive oil and fresh squeeze of lemon. Be sure to grill the bread and rub it with garlic.

So tell me what will you be starting your super bowl Sunday with?

Print Recipe
5 from 2 votes

Tuscan White Bean Bruschetta with Crispy Kale and Prosciutto

Bruschetta with cannellini bean spread, crispy kale an crispy prosciutto is reminiscent of the food I had in Italy.
Servings: 8

Ingredients

  • 2 leaves kale ribs removed
  • 2 cups cooked cannellini beans see cooking method in notes
  • 1 garlic cloves peeled (see method below), divided. One for beans, one for rubbing bread.
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh parsley minced
  • 1 lemon for zest and juice
  • sea salt
  • dash red chili pepper
  • prosciutto
  • Italian sour dough or other chewy tuscan type Italian bread

Instructions

  • Preheat oven to 300 degrees.
  • Separate kale from ribs. Discard ribs.
  • Spin dry kale. Toss with a tiny bit olive oil.
  • Bake at 300 degrees for 10 minutes or until crispy, not brown. Set aside.
  • Bake prosciutto at 375 for 6-10 minutes until crispy. Set aside
  • Peel garlic: You can put garlic in small stainless container and place a lid and give a good shake. If you peel a lot of garlic at once, it's easier and the skins will fall off as you shake it.
  • Zest lemon. Squeeze juice in a bowl.
  • In a food processor, place beans, garlic, parsley, olive oil, lemon zest, lemon juice, salt and pepper. Process until mixture is smooth. You may need to adjust by adding in more olive oil.
  • Grill Bread. Rub with raw garlic.
  • Spread bread with beans. Top with Kale and a little prosciutto.

Notes

Unlike hummus, don't serve cold. Serve at room temperature. You may need to warm it up prior to serving if it has been refrigerated over night.
How to Cook Cannellini Beans
You can use canned beans for this recipe. Please rinse well and drain before proceeding.
Soak overnight in at least water topping three inches above beans.
Rinse thoroughly.
Place beans in cold water with about a two inch top.
Add in two smashed garlic cloves and some fresh rosemary. (do not salt)
Cook for 75 -90 minutes until beans are tender.
Drain and use for soup, spreads, dips.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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Filed Under: Appetizers and Small Bites, Healthy Recipes, Vegetarian Recipes Tagged With: bread, cannellini bean, garlic, kale, prosciutto

« Crostini with Edamame Avocado Spread
Super Bowl 2012 Recipes from Spinach Tiger »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Lora says

    February 5, 2012 at 9:13 am

    “loud in flavor, soft in landing” = Love it! I adore white bean dip and am excited to add this one to my repertoire.

    Reply
  2. Joan Nova says

    February 4, 2012 at 7:49 pm

    This is a favorite lunch time treat for me. Although I haven’t done it with krispy kale (or the proscuitto), I often top it with leftover broccoli rabe.

    Reply
  3. Couscous & Consciousness says

    February 3, 2012 at 6:14 pm

    Gorgeous, Angela – I love things like this. I love the elegant simplicity of dishes such as this, which honour spectacular ingredients artfully combined. Amazing how memorable such things can be.
    xo

    Reply
  4. bellini says

    February 3, 2012 at 5:03 pm

    I would love to try some of this in Tuscany and learn to make bruschetta at a little farmhouse. They again we have you Angela.

    Reply
  5. Norma says

    February 3, 2012 at 4:07 pm

    5 stars
    Another one to try….another winner.

    Reply
  6. Teresa, Food on Fifth says

    February 3, 2012 at 1:48 pm

    The bean path is a lovely place to stroll based on your recipes. I think beans are one of nature’s nicest offerings as there are endless recipes and way to cook them. Bruschetta with beans…what could be better. Thanks.

    Reply
  7. sippitysup says

    February 3, 2012 at 12:29 pm

    “Loud in flavor, soft in landing.” People say that about me! GREG

    Reply
  8. Angie@Angie's Recipes says

    February 3, 2012 at 11:40 am

    I love bruschetta…and these look fantastic with the white bean topping.

    Reply
  9. Lynda - TasteFood says

    February 3, 2012 at 9:09 am

    I adore this! You have wonderfully perched all of my favorite ingredients on bruschetta.

    Reply
  10. Rosa says

    February 3, 2012 at 1:11 am

    Fabulous bruschette! I love the choice of toppings.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. Easy Shrimp White Bean Soup, and My Pantry Hacks - Spinach Tiger says:
    March 23, 2022 at 12:54 pm

    […] Canned Beans – The family loves them, and they work as a healthy filler. Not only can you add a can of beans to broth to make a quick soup like this shrimp white bean soup. Or make a fast white bean bruschetta appetizer. […]

    Reply
  2. Big Fat Party Sandwiches and Appetizers Using Prosciutto - Spinach Tiger says:
    February 2, 2017 at 2:57 pm

    […] Prosciutto Tuscan White Bean Bruschetta […]

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  3. Super Bowl Party Food, Italian Style says:
    February 1, 2014 at 8:32 am

    […] White Bean Bruschetta  Canned white beans, olive oil, lemon go in a blender, making this super easy as you can make ahead. Top with crispy proscuitto or bacon. […]

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  4. Internet Tasting Session: S02E02 says:
    February 5, 2012 at 9:26 am

    […] How about an awesome White Bean, Kale, and Prosciutto bruschetta? […]

    Reply
  5. Crostini with Edamame Avocado Spread Boosts Brain Health says:
    February 2, 2012 at 8:29 pm

    […] over that I didn’t use for the soup. The white beans turned into an aromatic spread for a Tuscan bruschetta with  crispy kale.   Alongside the white bean spread, I made this silky smooth and sultry edamame spread using […]

    Reply

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