Makes 10-12 Crostini 30 minutes
Love hosting friends and family, where I get to serve a variety of hors d'oeuvres, like these Crostini!!!
One bunch kale leaves
1/2 large onion, sliced thin
1 14-oz. can cannellini beans
1 Tbs. white cooking wine
Sea salt and cayenne pepper to taste
1/4 cup olive oil
2 cloves garlic, minced (2tsp.)
10-12 slices baguette
2/3 cups shredded vegan mozzarella
1/2 tsp. crushed cayenne pepper
Preheat oven to 400 degrees
Steam Kale leave 5 minutes in sauce pan with sliced onions.
Toss together kale, cannellini beans, cooking wine and salt and pepper.
Whisk together oil and garlic in bowl. Place Baguette slices on prepared baking sheet. Brush garlic oil over each baguette slices, then bake 2-3 minutes, or until toasted.
Spoon one heaping tablespoon of kale mixture over each bread slice. Top crostini with small heaping of vegan cheese. Bake 10 minutes or until cheese melts and crostini crusts are golden. Sprinkle with crushed cayenne pepper. Enjoy!
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