Kale and Cannellini Bean Crostini

By Suruchi Avasthi
Crostini's are a crowd favorite and these are some of the easiest to make!

Loving this Target serving board for these crispy crostini!

I don’t know about you, but I’m an appetizer gal. Ordering appetizers at a restaurant isn’t an option, it’s mandatory, and having some kind of crudités or cheese plate out at a party is a must. Call it an excuse to bring out my favorite serving trays or just another way to sample as many tasty bites as I can…

Crostini's are a crowd favorite and these are some of the easiest to make!

Camille threw me a gorgeous Bon Voyage Party last week and these little toasts were the hit of the party. For such a small bite, these crostini really brought the flavor and we all went back for seconds. Whipped greek yogurt acts as the tangy base for spiced kale and sautéed cannellini beans, with the finishing touch being some freshly grated lemon zest. Light, crispy, and super delicious, I’m just looking for an excuse to have friends over so I can make a whole tray of these to share (while saving a couple extra for myself!)

*Photos by Molly Winters from How to Throw a Bon Voyage Party

Kale and Cannellini Bean Crostini

Serves 10

Kale and Cannellini Bean Crostini

By Camille Styles


  • 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


  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.

Comments (2)

  1. Kelly says:

    Yummy! I love your recipe. This I got to try.

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