Authentic home cooking from Italy, with US measurements. 
Tuscan Kale Crostini
Today I want to share a recipe that’s a true journey through the flavors of Tuscan tradition: crostini with Tuscan kale, black-eyed peas, and crispy bacon. This dish is perfect for impressing your guests with a rustic and delicious appetizer.
The secret to these crostini is the quality of the ingredients and the care in preparation.
Tuscan kale, with its bold and slightly bitter flavor, pairs perfectly with the sweetness of black-eyed peas and the crunch of bacon.
Don’t overlook the olive oil—choose one with sweet notes and a hint of spiciness to balance the strong flavor of the kale, such as a mild extra virgin olive oil.
Every bite will be a burst of flavor.
Tuscan Kale Crostini
Today I want to share a recipe that’s a true journey through the flavors of Tuscan tradition: crostini with Tuscan kale, black-eyed peas, and crispy bacon. This dish is perfect for impressing your guests with a rustic and delicious appetizer.
The secret to these crostini is the quality of the ingredients and the care in preparation.
Tuscan kale, with its bold and slightly bitter flavor, pairs perfectly with the sweetness of black-eyed peas and the crunch of bacon.
Don’t overlook the olive oil—choose one with sweet notes and a hint of spiciness to balance the strong flavor of the kale, such as a mild extra virgin olive oil.
Every bite will be a burst of flavor.
Open in Cookpad AppSteps
- 1
Gather all your ingredients.
- 2
Start with the black-eyed peas: soak for 12 hours, then cook in cold water according to the package instructions.
Clean the kale by removing the stems, wash, and drain it.
Steam the kale until tender.
In a skillet, add the unpeeled garlic clove and sauté the kale briefly.
- 3
In a nonstick skillet, cook the bacon over low heat until crispy.
Slice the baguette and toast the slices in a skillet.
Assemble the crostini: top each slice with kale, black-eyed peas, crispy bacon, and finish with a drizzle of olive oil.
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