Kale and Cannellini Bean Crostini

Ingredients

• 1 baguette, cut into 1" slices
• 1 8oz container of greek yogurt
• 1 cup chopped lacinto kale
• 1 can of cannellini beans, drained and rinsed
• 1 clove chopped garlic
• a large pinch of red chili flakes
• 1 tsp freshly chopped rosemary
• lemon zest for garnish
• salt and pepper to taste

Instructions

1. Slice the baguette and place the slices onto a lined sheet tray. Drizzle with olive oil and bake at 350 degrees F for about 5-10 minutes or until lightly golden brown and crispy.
2. On the stovetop, heat up a drizzle of olive oil in a pan to medium heat and add the garlic. Cook for about a minute, then add the kale and red chili flakes, salt and pepper. Stir until the kale is slightly wilted, then remove from the pan and set in a bowl for later.
3. In the same pan, add another drizzle of olive oil and add the cannellini beans, rosemary, salt and pepper. Cook through until the beans are softened. Remove from heat and with a fork, lightly mash the beans.
4. Spread a spoonful of greek yogurt onto the toasts, then top with a spoon of kale, followed by the beans. Sprinkle lemon zest on top and serve.