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.
- 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
- Italian sour dough or other chewy tuscan type Italian bread
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.
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.
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.