Kale White Bean And Prosciutto Crostini Recipes

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KALE, WHITE BEAN, AND PROSCIUTTO CROSTINI

Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 10



Kale, White Bean, and Prosciutto Crostini image

Steps:

  • Whisk together 2 tablespoons oil, the vinegar, 1/4 teaspoon salt, and pepper to taste. Add beans, and toss to coat.
  • Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.
  • Add remaining tablespoon oil, the garlic, and red-pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted. Stir in bean mixture and prosciutto, and season with salt and pepper. Spoon onto baguette slices, and drizzle with oil.

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
2 ounces thinly sliced prosciutto, cut into 2-inch pieces
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1/2 bunch kale (about 8 ounces), stems removed, leaves torn into 1-inch pieces
1/2 baguette, cut into 1/2-inch slices

WHITE BEAN-PROSCIUTTO CROSTINI

Provided by Anne Burrell

Categories     appetizer

Number Of Ingredients 0



White Bean-Prosciutto Crostini image

Steps:

  • Combine 2 finely chopped garlic cloves, 2/3 cup diced prosciutto, a pinch of red pepper flakes and one 15-ounce can cannellini beans (drained and rinsed) in a food processor. Add 3 tablespoons olive oil and puree until smooth, adding a splash of water to loosen; season with salt. Add 1 more can cannellini beans and pulse until just combined but still a little chunky. Add more salt to taste. Toast 1 sliced baguette in a grill pan; rub with a garlic clove. Spread each piece with the bean puree, drizzle with olive oil and sprinkle with chopped sage.

WHITE BEAN AND PROSCIUTTO CROSTINI WITH SAGE

Provided by Anne Burrell

Categories     appetizer

Time 35m

Yield 30 servings

Number Of Ingredients 8



White Bean and Prosciutto Crostini with Sage image

Steps:

  • In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature.
  • Preheat a grill pan over medium heat.
  • Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves.
  • Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo!

3 garlic cloves, smashed and finely chopped, plus 2 whole cloves
3/4 cup finely diced prosciutto
Pinch crushed red pepper flakes
4 cans cannellini beans, drained and rinsed
1/4 cup olive oil, plus more for drizzling
Kosher salt
2 baguettes, sliced on the bias
1/4 cup finely chopped sage

BRAISED KALE CROSTINI

Provided by Peggy Markel

Categories     Leafy Green     Appetizer     Bake     Braise     Kale     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 6



Braised Kale Crostini image

Steps:

  • Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
  • Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

12 1/2-inch-thick Italian bread slices (each slice about 2x3 inches)
8 tablespoons olive oil
5 large garlic cloves, 1 halved and 4 minced
1/2 teaspoon dried crushed red pepper
1 pound kale, thick ribs and stems cut away, leaves sliced
3 1/2 cups canned low-salt chicken broth

KALE AND CANNELLINI BEANS

Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.

Provided by Mindelicious

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Kale and Cannellini Beans image

Steps:

  • If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
  • Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
  • Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
  • Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.

Nutrition Facts : Calories 158.2, Fat 4.5, SaturatedFat 0.7, Sodium 922.2, Carbohydrate 23.7, Fiber 7.1, Sugar 2.9, Protein 7.5

1 bunch kale, stemmed and cut into pieces (about 6 cups)
1 tablespoon olive oil
1 leek, white part only, finely chopped
1/4 teaspoon red pepper flakes (or to taste)
1 (15 ounce) can cannellini beans
1 teaspoon salt
additional salt

WHITE BEAN CROSTINI

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9



White Bean Crostini image

Steps:

  • In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

KALE AND WHITE BEANS

I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!

Provided by Hinkle

Categories     Greens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12



Kale and White Beans image

Steps:

  • If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
  • Heat the olive oil slowly in a large frying pan.
  • While the oil is heating, chop the kale in large strips. Set aside.
  • Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
  • Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
  • Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
  • If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
  • Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
  • Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
  • Lay the tomato slices on top.
  • Lay the thinly sliced asiago cheese on top of the tomatoes.
  • Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1

1 bunch fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used navy beans)
4 -6 garlic cloves, peeled and diced
1 medium tomatoes, sliced thinly
1 medium onion, peeled and sliced thinly
4 -6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

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