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Kale, White Bean and Prosciutto Crostini

Serves 4

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Meal Type Appetizer

Website Martha Stewart



  • 3 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
  • 2 tablespoons L'Acetaia Traditional Balsamic Vinegar
  • Coarse salt
  • Freshly ground pepper
  • 1 can cannellini beans ((14 1/2 oz.))
  • 2oz prosciutto (thinly sliced and cut into 2 inch pieces)
  • 2 cloves garlic (thinly sliced)
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 bunch kale ((about 8 oz.) stems removed, and leaves torn into 1 inch pieces)
  • 1/2 baguette (cut into 1/2 inch slices)


Step 1
Whisk together 2 tablespoons EVOO, balsamic vinegar, 1/4 teaspoon salt, and pepper to taste.

Step 2
Add beans and toss to coat.

Step 3
Arrange prosciutto in a single layer in a large saute pan. Cook over medium-high heat, turning occasionally, until golden and crisp, about 5 minutes. Drain on paper towels.

Step 4
Add remaining tablespoon of olive oil, garlic and red pepper flakes to pan, and cook over medium heat for 1 minute. Add wine and kale. Cover and cook, stirring once, until wilted.

Step 5
Stir in bean mixture and prosciutto and season with salt and pepper.

Step 6
Spoon onto baguette slices and drizzle with oil.

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