Best Kale White Bean And Prosciutto Crostini Recipes

White Bean-Prosciutto Crostini image

Provided by Anne Burrell

Number Of Ingredients 0

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.

Kale, White Bean, and Prosciutto Crostini image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 10

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

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.