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Orca Bean, Kale & Pumpkin Crostini

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Servings: 1 Dozen
Author: The Kitchen Prep


  • ½ cup pumpkin puree
  • ¼ cup Stonyfield plain Greek yogurt
  • ¼ cup  + 2 tablespoons ricotta cheese
  • ¼ teaspoon salt
  • ½ cup Bob's Red Mill Orca Beans cooked according to package directions
  • ½ a small onion diced
  • 2 cloves garlic minced or grated
  • 1 cup finely chopped kale or your favorite greens
  • 12 pieces of toasted French bread or favorite bread


  • In a medium skillet, heat a few teaspoons of olive oil over medium heat. Add onion to the pan and cook until softened and translucent, about 4-6 minutes.
  • Add garlic and cook for another minute or so. Add kale and cook until wilted down, about 3-5 minutes. Stir in cooked beans, season with a sprinkle of salt, and allow the beans to heat through.
  • Meanwhile, in a small bowl, mix together pumpkin, Greek yogurt, ricotta cheese and salt. Spread a heaping tablespoon onto each slice of toasted bread.
  • Scoop a heaping tablespoon of the bean mixture onto each piece of bread.
  • Serve while still warm or at room temperature.