Tuscan Kale, Cannellini Bean & Greek Yogurt Hummus Crostini

Ingredients

• 1
  
  bunch Tuscan kale, rinsed, large end stems removed, roughly chopped
  
• 6
  
  cloves garlic, minced
  
• 2
  
  teaspoons crushed red pepper flakes
  
• 1
  
  can cannellini beans, rinsed and drained
  
• 
  
  salt and pepper to taste
  
• 1
  
  package Cava Greek Yogurt
  
• 1
  
  baguette, for serving
  

Directions

1. Preheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and drizzle lightly with olive oil. Bake, flipping once, until golden and toasted, 20 to 25 minutes.
2. In the meantime, in a large skillet heated to medium-high, cook 3 cloves of garlic garlic and red pepper flakes in a few teaspoons of olive oil until garlic is soft, 1 to 2 minutes. Add kale, salt, and pepper, and sauté mixture until kale has wilted, stirring often, about 8 to 10 minutes. Stir in lemon zest. Transfer to a bowl.
3. Wipe skillet clean and heat a few teaspoons of olive oil to medium-high heat. Cook remaining 3 cloves of garlic garlic and rosemary until garlic is soft, 1 to 2 minutes. Add cannellini beans, salt, and pepper, and sauté, stirring occasionally, until beans are warmed through, about 6 to 8 minutes.
4. To serve, spread a spoonful of hummus on each baguette slice. Top with a spoonful each of spicy kale and cannellini beans. Sprinkle with fresh feta and red pepper flakes.