In Season :: Kale & White Bean Crostini

By Jeanine Donofrio

Kale & White Bean Crostini | Love and Lemons for Camille Styles

‘Tis the season for holiday parties to begin… I don’t know about you but I (Jeanine) am still pretty darn full from Thanksgiving. So today I thought I’d offer up a healthy holiday appetizer idea. Of course, healthy still has to taste really good, so here’s what I did to make these little bites delicious:

I quickly sautéed vibrant kale with olive oil, garlic and a splash of white wine…

Kale & White Bean Crostini | Love and Lemons for Camille Styles

Mixed white beans with olive oil, lemon, lemon zest, and rosemary (you can mix this part ahead of time)

Kale & White Bean Crostini | Love and Lemons for Camille Styles

And topped it all on crusty toasted baguette slices. Now you can enjoy one extra glass of bubbly knowing you’ve got your leafy greens in for the day.

Kale & White Bean Crostini | Love and Lemons for Camille Styles

photos by Love & Lemons

Kale & White Bean Crostini

makes about 15-18 crostini, depending on the size of your bread


  • 1 small baguette sliced
  • 1 can cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • 3-4 tablespoons fresh lemon juice (about 1 lemon)
  • about 1/2 teaspoon lemon zest
  • a few teaspoons fresh, chopped rosemary (reserve some for garnish)
  • a few pinches of red pepper flakes (plus extra for garnish)
  • 1 shallot, chopped
  • 2 garlic cloves (reserve 1/2 of one for rubbing on toasted bread)
  • 1/2 bunch kale (approx. 3-4 leaves), stems removed
  • splash of white wine
  • salt & pepper
  • big shaving of fresh parmesan, for each toast


  1. Preheat oven to 350 degrees and slice your baguette into thin (1/2 inch or so) pieces. Drizzle them with some olive oil.
  2. In a small bowl, place drained cannellini beans. Stir in the olive oil, lemon juice, lemon zest, rosemary, red pepper flakes, salt & pepper. Set aside and let the beans soak up the flavors while you prepare the other ingredients. (soak for at least 15 minutes, this step can also be done up to a day ahead of time).
  3. Toast the baguette slices in the oven until golden brown. While the slices are still warm, rub with the open side of a cut piece of garlic. Set aside.
  4. Chop your kale in half down the center and then into thin slices (in the other direction). It’ll cook down a lot but if your slices are too long and stringey they’ll be messier to eat. Heat oil in a medium skillet, add the shallots and cook for a couple of minutes until they soften. Add the kale and garlic, and cook for a minute more. Add a good splash of white wine. Stir, and cook for another 30 seconds or so, until the kale is nicely wilted but still vibrant green. Remove from heat and set aside.
  5. Mix the cooked kale with the white beans. Taste and adjust seasonings.
  6. Assemble toasts. Top with rosemary, red pepper flakes, and a good shaving of parmesan. Taste one and adjust seasonings again — add more herbs if you wish, salt, pepper, or another squeeze of lemon if you like.

*Alternatively, you can puree the white bean mixture together… either dollop the puree on the kale on each toast, or serve in a separate bowl for dipping.

Comments (28)

  1. Samira says:

    it looks so good!!!

  2. Sarah says:

    Yum! This looks delicious.

  3. Yelle says:

    Oh my! Love kale, and love this easy and delicious recipe!

  4. jerrellrenee says:

    This looks amazing! I’m planning a family holiday party and I’m definitely adding this to the appetizer list!

  5. Kate says:

    Making this for a Holiday Season kick-off party tomorrow night. Perfect to go along with the antipasto spread I’m planning. Thanks!

  6. Alisa says:

    I made this tonight! It was so incredibly good – my husband and I inhaled it!

    1. Jeanine Donofrio says:

      Hi Alisa, glad you liked it!

  7. Jenny says:

    Where did you get that wine cutting board, that would make a perfect gift for three people on my Christmas list!

  8. KRISTINA says:

    I second Jenny! I need to know where the board is from… it’s beautiful!!

  9. Rachel @ Baked by Rachel says:

    I just came across this post on Pinterest and have to say, your photography is beautiful. Do you happen to remember where you purchased your wood board from? It’s gorgeous.

  10. Chris says:

    I attempted this today and they’re really nice. I added an anchovie to a few which was really good also.

  11. Kristy @ She Eats says:

    Hi Camille!

    WOW! You just put two of the greatest things in the world on the only other thing that’s greater than them – bread. Hearting it!!! More beans and kale and bread! I hope you don’t mind but I’d LOVE to include your photo/recipe in my newsletter this week. Of course, it’ll all be linked back to you. The photography is just stunning and the recipe is divine 🙂

  12. N. Fernandez says:

    I made this for a ladies night the other night and loved it–today, I used the little bit left over and included it in my spinach salad with cheese and tomatoes…was so delicious. Thank you for sharing such a wonderful recipe.

  13. meg says:

    Loved the recipe as a crostini! I tried the bean & kale mixture over quinoa for a super light and tasty summer dinner. Great recipe!!!

  14. Catherine says:

    I made this today for last minute guests and it was a big hit. I used lime instead of lemon and didn’t have any white wine on me, unfortunately, but it was still excellent. Thanks!

  15. Allison says:

    This is one of my favorite appetizers! Thank you for the recipe. Do you think they can be made a few hours in advance and refrigerated?

    1. Isabelle Eyman says:

      So glad you love it! If you’re making it in advance, we would recommend making the topping separately and waiting until serving to assemble on your sliced baguette (that way your bread doesn’t get soggy).

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