Tuscan Kale, Cannellini Bean & Greek Yogurt Hummus Crostini

1. 1

   Preheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and drizzle lightly with olive oil. Bake, flipping once, until golden and toasted, 20 to 25 minutes.

2. 2

   In the meantime, in a large skillet heated to medium-high, cook 3 cloves of garlic garlic and red pepper flakes in a few teaspoons of olive oil until garlic is soft, 1 to 2 minutes. Add kale, salt, and pepper, and saute mixture until kale has wilted, stirring often, about 8 to 10 minutes. Stir in lemon zest. Transfer to a bowl.

3. 3

   Wipe skillet clean and heat a few teaspoons of olive oil to medium-high heat. Cook remaining 3 cloves of garlic garlic and rosemary until garlic is soft, 1 to 2 minutes. Add cannellini beans, salt, and pepper, and saute, stirring occasionally, until beans are warmed through, about 6 to 8 minutes.

4. 4

   To serve, spread a spoonful of hummus on each baguette slice. Top with a spoonful each of spicy kale and cannellini beans. Sprinkle with fresh feta and red pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.