Warm Tuscan Bean Crostini with Crispy Kale

INGREDIENTS

Tuscan kale leaves (washed and dried well)

1 tsp

olive oil

Salt and pepper

ciabatta loaf (sliced into 1/2 inch slices)

1 clove

garlic (peeled)

1/4 tsp

salt

Small pinch freshly ground black pepper

1/2 tbsp

olive oil

1 clove

garlic (grated)

1 tsp

fresh rosemary (finely chopped)

1 15 ounce can

cannellini beans (drained and rinsed)

1/2 cup

sun dried tomatoes pack in olive oil (chopped)

Fresh parmesan cheese