What I love most about this appetizer is how easy it is not only to prepare, but how fast it comes together. It’s perfect for an impromptu get-together or a simple appetizer to have with evening drinks. Now that Summer is almost officially here it’s my go-to appetizer because all the ingredients can be kept on-hand. This way you can have a quick snack or appetizer ready if the need be. As a truly added bonus, this dish can also be prepared advance. Simply warm up the topping while toasting the bread and you’ve got a fabulous dish in minutes. They are all very Tuscan flavors that are going on, from the rosemary and garlic to the cannellini beans and sweet sun-dried tomatoes. To finish the dish, I top with crispy kale that takes minutes to crisp up in the oven. Make extra because you will find yourself snacking on them because they also make for a healthy and delicious snack. To be honest, I’m not a fan of kale in its raw form, but I do enjoy it crispy. This is how easy it comes together. Olive oil is heated over low heat, grated garlic and fresh rosemary are added and cooked low and slow to take out the raw garlic taste and to flavor the oil. The beans and sun-dried tomatoes are added and warmed through, then served on top of toasted ciabatta (you could also use French baguette). Don’t forget the freshly grated Parmesan cheese – a minor but often overlooked crucial step in any Italian cooking. Because the dish is meatless, it can sit at room temperature for up to 2 hours and you won’t have to worry about it sitting out (that is, if they last that long!) If you’ve made this Warm Tuscan Bean Crostini with Crispy Kale or any other recipe leave a comment below. I love to hear from my readers!
