Skip to main content
Epicurious
Bon Appétit

Kale and Bean Bruschetta

By Ivy Manning

3.8

(6)

Image may contain Plant Food and Vegetable
Kale and Bean BruschettaMarcus Nilsson

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 12

Ingredients

1 garlic clove, cut in half
12 1/2-inch-thick, 3-inch-long slices baguette, toasted
1 1/2 cups Cannellini Beans with Kale , warmed
Parmesan cheese shavings

Preparation

  1. Rub cut side of garlic on toasts. Top with bean mixture and cheese shavings.

Nutrition Per Serving

Per serving: 76 calories
2 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsToastSandwichBruschettaCannellini BeanWhite BeanBean and LegumeVegetableParmesanCheeseDairyKaleLeafy GreensStarterSnackDinnerNut FreeVegetarianQuick30 Minutes or LessBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
The Perfect Pasta Primavera
A reader favorite for almost 50 years, zhuzhed up for today’s cooks.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.