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Ingredients

• 1 1/2 cups dried cannellini beans, soaked overnight in water to cover
• 2 tablespoons extra-virgin olive oil, plus 4 tablespoons, plus 2 tablespoons, plus 2 tablespoons, plus 4 tablespoons,
• 1 small red onion, finely diced
• 2 red bell peppers, cored and seeded, and chopped into 1/2-inch dice
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh oregano leaves
• Salt and pepper
• 1/2 head cavolo nero or kale, stalks removed and roughly chopped
• 1 teaspoon hot red pepper flakes
• 1/4 pound prosciutto, cut into 1/4-inch dice
• 1/2 pound porcinis or portobellos, stems removed
• 4 sage leaves, cut into chiffonade
• 2 leeks, cleaned and cut into 1/4-inch thick rings
• 1/2 bunch mint, leaves only
• 2 cloves garlic, crushed
• 2 tablespoons fresh rosemary leaves, finely chopped
• 2 tablespoons balsamic vinegar
• 1 loaf Italian stirato, or baguette, cut into 1/2-inch slices, on bias

Description

Food Network Invites You To Try This Mixed Crostini: Crostini Misti Recipe From Mario Batali.

Food Network