Cavolo Nero Crostini with Bell Pepper Hummus

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  <meta itemprop="name" content="Cavolo Nero Crostini with Bell Pepper Hummus">

  <span itemprop="author" itemscope itemtype="https://schema.org/Person"><meta itemprop="name" content="Nathalie Anderson"><meta itemprop="url" content="https://www.nathalieanderson.com/"></span><br>

                  


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   <meta itemprop="prepTime" content="PT15M">

   <meta itemprop="cookTime" content="PT15M">

   <meta itemprop="totalTime" content="PT30M">

   <meta itemprop="keywords" content="Crostini, Vegan, Hummus">

   <meta itemprop="ratingValue" content="5">

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  <br><div><span itemprop="description">You can eat these crostini as a vegan appetizer or snack. The hot red bell pepper gives the smooth hummus a sweet and smoky taste, and the crunchy cavolo nero makes it satisfyingly crunchy.<br></span></div>

  <br><span class="recipe-schema-ingredients"><h3>Ingredients:</h3></span>

  <ul>

      <li><span itemprop="ingredients">1 bunch cavolo nero also known as Tuscan kale</span></li>

   <li><span itemprop="ingredients">1 red bell pepper, roasted</span></li>

   <li><span itemprop="ingredients">1 can chickpeas, drained and rinsed</span></li>

   <li><span itemprop="ingredients">2 cloves garlic, minced</span></li>

   <li><span itemprop="ingredients">2 tablespoons tahini</span></li>

   <li><span itemprop="ingredients">2 tablespoons lemon juice</span></li>

   <li><span itemprop="ingredients">2 tablespoons olive oil</span></li>

   <li><span itemprop="ingredients">Salt and pepper, to taste</span></li>

   <li><span itemprop="ingredients">1 French baguette, sliced and toasted</span></li>


  </ul>

  <h3>Instructions:</h3>

     <p><span itemprop="recipeInstructions">Preheat your oven to 400F 200C</span></p>

   <p><span itemprop="recipeInstructions">Wash and dry the cavolo nero, then remove the tough stems and chop the leaves finely</span></p>

   <p><span itemprop="recipeInstructions">Place the cavolo nero on a baking sheet, drizzle with olive oil, and season with salt and pepper</span></p>

   <p><span itemprop="recipeInstructions">Roast in the preheated oven for 10-15 minutes or until crispy</span></p>

   <p><span itemprop="recipeInstructions">Meanwhile, in a food processor, combine the roasted red bell pepper, chickpeas, minced garlic, tahini, lemon juice, olive oil, salt, and pepper</span></p>

   <p><span itemprop="recipeInstructions">Blend until smooth and creamy, scraping down the sides as needed</span></p>

   <p><span itemprop="recipeInstructions">Spread the bell pepper hummus onto the toasted baguette slices</span></p>

   <p><span itemprop="recipeInstructions">Top each crostini with a spoonful of roasted cavolo nero</span></p>

   <p><span itemprop="recipeInstructions">Serve immediately and enjoy!</span></p>


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