Bruschetta With Smashed Beans, Sage and Kale
Bruschetta originated in central Italy and was traditionally served as a way to use up stale bread.
This is vegan, gluten free, high protein and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 4 slice Baguette
- 1 can Cannellini beans
- 8 leaf Fresh sage leaves
- 1 cup Kale
- 1 clove Garlic
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Slice the baguette into 1-inch thick slices.
- In a bowl, smash the cannellini beans with a fork until slightly chunky.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes per side. Remove from the pan and set aside.
- In the same pan, add the kale and garlic. Sauté until the kale is wilted, about 3-4 minutes. Remove from heat.
- Brush the baguette slices with olive oil and place them on a baking sheet. Toast in the oven for 5-7 minutes, or until golden brown.
- Spread the smashed beans on the toasted baguette slices. Top with sautéed kale and crispy sage leaves.
- Season with salt and black pepper to taste.
- Serve immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 2g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.