Fettunta (Bruschetta) with Cranberry Beans and Tuscan Kale

This makes a perfectly balanced--and perfectly delicious--meal. 

Course Appetizer, Main Dish
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 small bunch Tuscan kale (laminate variety) or curly-leaf kale
  • 4 cups white beans with sage and garlic see following recipe
  • Sea salt or kosher salt
  • Best-quality extra-virgin olive oil
  • 4 large slices white or whole-grain rustic bread
  • 2 garlic cloves peeled and halved
  • Freshly ground black pepper


  1. Preheat oven or toaster oven to 400°F. Cut off tough kale stem ends. Cut leaves (including stems) cross-wise in shreds.

    2) Heat beans over low heat in a medium saucepan; season to taste with salt. Meanwhile, fill a medium saucepan with cold water; bring to a boil. Cook kale, reducing heat if it becomes too fierce, until stems are tender, about 5 minutes. Drain; season with salt.

    3) Toast bread until crisp but not browned. While still warm, rub both sides with garlic clove halves.

    4) To serve: Place toasted bread on plates. Ladle beans and a little of the cooking liquid on top. Spread seasoned kale over each slice. Season with pepper and drizzle generously with olive oil; pass a small pitcher of olive oil at the table for diners to add more if they like.