Kale salsa verde and smashed white bean crostini
Salsa
This crostini is inspired by two recipes of fine pedigree. The first is the kale salsa verde from Michael Anthony's Gramercy Tavern cookbook. Even though the book is filled with ideas and dishes I can't wait to try, it's this twist on salsa verde that got me the most excited. The second recipe is Suzanne Goin's smashed cannellini bean crostini with feta salsa verde, an appetizer I've had my eye on for a long time. My logic was if I combined these two recipes, adapting and tinkering with both along the way to make a harmonious whole, I'd end up with a pretty killer hor d'oeuvre. I'm happy to report that's exactly what happened. These would make a proper start to any party, casual or swanky. <br /> <br />A few notes: The smashed white beans and kale salsa verde can be made the day before and refrigerated (tightly covered). Return to room temperature before using. The crostini can be assembled and covered with plastic wrap about an hour before serving. If you want to make fewer crostini, I recommend making the full recipes of smashed white beans and kale salsa verde. The white beans double as a great side, and the kale salsa verde will enliven anything it touches.
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