Cannellini Bean & Kale Bruschetta

Skip the chips & wings, why not enjoy crispy, crunchy bruschetta for your game day eats! Bruschetta pronounced

broo-ske-tah, (sche sounds like a K), originated from the verb “brusciare” to burn in Italian. Faith Willinger’s version is a so delicious, nobody will know how healthy it is! Make the topping ahead and 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 Seasoning Blend for Vegetables, plus extra to flavor

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

· 1-15 ounce 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 firm stalks, add the leaves and 1 tablespoon of sea salt to boiling water.

3. Cook until tender about 10-15 minutes, stirring frequently. Drain kale in a colander and rinse with cold water. When completely cool, squeeze the kale with your hands to remove most but not all the moisture.

4. In a blender, puree half the kale with 1/2 cup of olive oil and garlic to a smooth, firm paste. Place in a bowl.

5. Coarsely chop the remaining half of kale leaves and add to the bowl of kale paste this is your topping.

6. In second large bowl, add the white beans, followed by ½ cup of the kale paste, Tuscan herb seasoning blend, sea salt & pepper, stir thoroughly and set aside at room temperature so flavors blend. This is your bean mixture.

7. Brush both sides of bread with olive oil, place on the grill top or on a parchment lined cookie sheet in a preheated oven at 300°F.

8. Turn slices over when brown, about 5 minutes heat other side.

9. Remove toasted bread from the heat, spoon the topping, followed by the bean mixture over each slice, season to taste and drizzle with olive oil.

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

Helpful Hints:

· Short on Time? Use already chopped bagged kale, rinse well before cooking.

· 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.

Inspirational recipe here…www.eatingwell.com

To download this recipe click here

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