Cannellini, Kale, and Basil Crostini

• 3/4 cup baby kale leaves
• 1 14-oz can cannellini beans, drained
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• black pepper to taste (about 1 tsp) 
• 3 garlic cloves, minced
• 10-12 slices of baguette
• 2/3 cup thinly shredded Mozzarella or vegan cheese

Preheat oven to 350F. Steam or boil kale leaves for 3 minutes until tender. Combine kale, cannellini beans, and basil. In a separate bowl whisk together olive oil, black pepper, and garlic cloves.

Arrange baguette on a baking sheet. Brush each piece with the olive oil mixture. Toast for 2 minutes. Arrange beans, basil, and kale leaves on each piece. Sprinkle with cheese. Bake for about 10 minutes or until the cheese is melted and the bread is toasted. Sprinkle with more black pepper. Serve hot.

Adapted from the Cannellini, Kale, and Basil Crostini, Annie and Dan Shannon, p. 64, Jan/Feb 2013, Vegetarian times.