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Tuscan Kale and White Bean Pesto Crostini
2014-11-13
https://www.metro.ca/userfiles/image/recipes/crostini-au-chou-de-toscane-et-aux-haricots-blancs-10212.jpg
PT15M
PT10M
PT25M
Preheat oven to 350°F (180°C).Line baking sheet with parchment paper.Place baguette rounds on baking sheet.Bake until crisp, about 5 minutes.Meanwhile, in large pan, add 1 Tbsp. (15 mL) olive oil and garlic.Once sizzling, add kale and sauté 5 minutes.Remove from heat and add to food processor bowl.In the food processor bowl containing the kale, add 4 Tbsp. (60 mL) olive oil, walnuts, lemon juice, salt, beans, parmesan and basil.Pulse all ingredients together until mixture becomes creamy.Adjust salt and lemon juice to taste.Add 1 Tbsp. (15 mL) kale and white bean pesto to each crostini.Top with shaved parmesan and red pepper.
25
Foodland Ontario
4
3
5
3
325 g whole grain baguette, cut into ½ inch slices
5 Tbsp. (75 ml) Irresistibles extra virgin olive oil, divided
1 clove garlic, chopped
1 bunch Tuscan kale, rinsed and chopped
1/4 cup (60 mL) walnuts, chopped
2 Tbsp. (30 mL) lemon juice
1/8 tsp. (0,5 mL) salt
19 oz (540 mL) Irresistibles Life Smart no salt added white kidney beans
1/4 cup (60 mL) parmesan cheese, grated
1/4 cup (60 ml) fresh basil
Tuscan Kale and White Bean Pesto Crostini
25
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
325 g
whole grain baguette, cut into ½ inch slices
-
5 Tbsp.
(75 ml)Irresistibles extra virgin olive oil, divided
-
1
clove garlic, chopped
-
1
bunch Tuscan kale, rinsed and chopped
-
1/4 cup
(60 mL)walnuts, chopped
-
2 Tbsp.
(30 mL)lemon juice
-
1/8 tsp.
(0,5 mL)salt
-
19 oz
(540 mL)Irresistibles Life Smart no salt added white kidney beans
-
1/4 cup
(60 mL)parmesan cheese, grated
-
1/4 cup
(60 ml)fresh basil
-
garnish :
-
red and/or yellow pepper, thinly sliced into long strands
-
parmesan shaved
Preparation
Preheat oven to 350°F (180°C).
Line baking sheet with parchment paper.
Place baguette rounds on baking sheet.
Bake until crisp, about 5 minutes.
Meanwhile, in large pan, add 1 Tbsp. (15 mL) olive oil and garlic.
Once sizzling, add kale and sauté 5 minutes.
Remove from heat and add to food processor bowl.
In the food processor bowl containing the kale, add 4 Tbsp. (60 mL) olive oil, walnuts, lemon juice, salt, beans, parmesan and basil.
Pulse all ingredients together until mixture becomes creamy.
Adjust salt and lemon juice to taste.
Add 1 Tbsp. (15 mL) kale and white bean pesto to each crostini.
Top with shaved parmesan and red pepper.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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