White Bean, Kale and Cashew Crostini

Main Ingredients
baguette cashews kale maple syrup white beans

After the enjoying the kale/bean smoothie I made for the husband, I whipped up the recipe I had initially planned. It was inspired by an appetizer frequently on the menu at one of my favorite restaurants, Eno Terra. They often serve bruschetta with white beans and field greens which is yum, so I figured I’d make something based upon that.

Everyone liked this appetizer better than the smoothie. The white bean puree came out fairly thin, but everyone really liked it that way. We all were dipping the extra bread into the leftover puree. I was hesitant to caramelize the cashews but the candied flavor went really well with the maple bean spread.

The girl scored the crostini an 8 out of 10. I’ll definitely take that score for something made from ingredients she HATED yesterday!


White Bean, Kale and Cashew Crostini


For the white bean spread
  • 1 can canneloni beans
  • 1/3 cup maple syrup
  • 1 Tbsp crushed garlic
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp kosher salt, or to taste
  • 1 tsp white pepper, or to taste
Put beans, syrup, garlic and lemon juice into food processor and blend until smooth. Gradually add olive oil by drizzling in while blending. Add salt and white pepper to taste. 
For the greens
  • 1 cup kale, chopped
  • 1/2 cup white wine
  • 1/2 cup chicken stock
Bring white wine and chicken stock to boil over high heat. Add chopped kale and saute until kale is softened. 
For the cashews
  • 1 cup cashews
  • 2 Tbsp butter
  • 1 Tbsp maple syrup
  • 1/4 cup sugar 
  • dash salt
Heat the butter, syrup and sugar until boiling. Add the salt and cashews, and stir until thick. Quickly dump the mixture onto parchment paper or waxed paper, spread out in one layer, and let cool. 
For the toasts
  • 1/2 of a french baguette
  • 1/4 cup olive oil
Thinly slice the baguette. Brush both sides of each slice with olive oil, and bake at 450 until toasted. 
To put it all together
Spread the bean puree onto the toasts. Top with greens and caramelized nuts. 

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