Kale and White Bean Bruschetta Servings: 32 (1oz each) Prep Time: 25 minutes Total Time: 25 minutes

  • Gluten Free Vegetarian
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1 small (8 to 10oz) baguette, cut in 32 slices (about 1/3 inch each)
1 (15oz) can Mrs. Grimes® Navy Beans or Mrs. Grimes® Great Northern Beans (do not drain)
1/2 cup finely chopped onion
2 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon salt
4oz kale, ribs removed, coarsely chopped (about 2 cups)
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes
1 medium tomato, chopped (about 1 cup)
Grated Parmesan cheese, if desired


Heat oven to 350°F. Place baguette slices on large ungreased cookie sheet. Bake on bottom rack 10 minutes or until lightly toasted.

Meanwhile, in 3-quart saucepan, mix beans with liquid, onion, garlic, bay leaf and salt. Bring to a boil. Reduce heat to low; cover. Simmer 8 minutes, stirring once or twice. Stir in kale. Cover; cook 5 minutes or until kale is tender, stirring once. Uncover; cook until most of liquid is evaporated. Remove from heat. Stir in olive oil, vinegar, pepper flakes and tomato. Remove bay leaf. Season to taste with salt and pepper, if desired. Spoon about 1 1/2 tablespoons mixture on each baguette slice. If desired, sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts: