Preheat oven to 300°F/150°C.

Trim the kale leaves of the thick stems. Tear the leaves into bite size pieces and add to a large bowl. Drizzle with the olive oil, salt and pepper and coat well. Arrange onto a large baking sheet. Bake for 10 minutes.

Allow to cool slightly on the baking sheet.

Raise the oven temperature to 350 degrees F.

Arrange the ciabatta slices on a baking sheet and bake at 350 for 15 minutes, rotate sheet halfway through until they are golden brown.

Remove from the oven and when they are cool enough to handle, rub with the peeled garlic clove. Set aside.

To a sauté pan add olive oil over low heat. Add the grated garlic and rosemary, cook until it starts to get fragrant, about 3 minutes and starts to brown (keep and eye on it).

Add the cannellini beans, sun-dried tomatoes, salt and pepper and stir. Stir until the beans are warmed through, about 2-3 minutes.

Spoon 2 tablespoons of beans onto each of the pieces of bread, crumble the crispy kale over and grated parmesan cheese.