Easy Cannellini Bean & Kale Bruschetta

Skip chips or wings and choose a crispy, crunchy bruschetta for delicious game day eats! Bruschetta pronounced broo-skeh-tah, (sche sounds like a K), originated from the verb “brusciare” to burn in Italian. We used author, journalist, and authentic Tuscan chef Faith Willinger’s version for a winning combination using fresh kale, cannellini beans & our Tuscan Herb Veggie Seasoning Blend. Prepare the topping ahead, add to toasted bread just before serving at room temperature. Serves 8-10.

Simple Ingredients:

• 1/2 cup Villa Graziella Organic Extra Virgin Olive Oil, plus extra for drizzling

• 1/2 teaspoon Villa Graziella Organic Tuscan Herb Vegetable Seasoning, plus extra to flavor

• 1-pound fresh Tuscan kale, washed & dried, curly, dinosaur or lacinato ok too

• 1 15 ounces can cannellini beans rinsed, or 1 ½ cups cooked white beans

• 2 small fresh garlic cloves, chopped

• 1 baguette loaf country Italian or French bread, in ½ inch slices

• 1 tablespoon sea salt, Kosher ok too

• ½ teaspoon each sea salt & fresh cracked pepper

Easy Directions:

1. Place a large pot of water over medium high heat to boil.

2. Remove kale leaves off the stalks, add the leaves and 1 tablespoon of sea salt to boiling water.

3. Cook until tender about 10-15 minutes, stirring frequently.

4. Drain kale in a colander and rinse with cold water.

5. Drain thoroughly, squeezing kale with your hands to remove most but not all the moisture.

6. Puree half the kale with ¼ cup of olive oil and garlic to a smooth, stiff paste, add to a large bowl.

7. Coarsely chop the remaining kale and add to the bowl of kale paste.

8. Combine ½ cup of the kale paste with white beans in another large bowl, add Tuscan seasoning blend, sea salt & pepper, stir and set aside and keep at room temperature so flavors blend.

9. Brush both sides of bread with olive oil, place on the grill top or preheated oven at 300°F.

10. Turn slices over when brown, heat other side.

11. Remove toasted bread from heat, spoon kale paste & bean mixture over each slice, season to taste and drizzle with olive oil.

12. Serve immediately & enjoy with your favorite Villa Graziella Organic wine!

Helpful Hints:

• Avoid soggy Bruschetta and spoon topping right before serving.

• Make ahead prepare kale paste (Steps 1-7), cover with a thin layer of olive oil, cover & refrigerate up to 1 week.

• Spoon remaining topping over grilled chicken for a gluten free version.

• Toss remaining spread with your favorite short shaped cooked pasta.

• Use remaining kale and discarded kale stalks in a smoothie or soups.

• Cover and refrigerate topping, use within three days.

Find the inspirational recipe here www.eatingwell.com

To download this recipe click here

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