Kale and White Bean Crostini with Lemon and Rosemary – Day 4 of the 12 Days of Canapés – 2013

Kale and White Bean Crostini

Here is a recipe that we made a lot over the past year. We made these white bean and kale crostinis for almost every cooking class/dinner party/cocktail party/fundraiser that we hosted. On every single occasion they were one of the first canapés to be devoured. I love these for a number of reasons:

1. They are actually pretty healthy, no small feat for a canapé.

2. They don’t break the bank. You can’t serve caviar and truffles at every event.

3. They are vegetarian. There are more and more people who are choosing to not eat meat and so it is great to have a few fool-proof vegetarian hors d’oeuvres in your repertoire.

4. You can make these ahead of time. Feel free to toast the bread the day before, and make up the white bean and kale mixture hours before you want to serve these. Being able to have all of the components at the ready hours in advance cuts down considerably on cocktail party stress.

5. Most important of all, they are packed with flavour. The cannellini beans are marinated in olive oil, lemon zest and juice, rosemary and chilli flakes. The kale is cooked down with some garlic and shallots and there is a salty hit of Parmesan on the top.

Win, win, win.


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