This flavorful bruschetta is totally delicious. The bean topping can be made 2 to 3 days ahead of time if desired. They should be prepared for serving only minutes ahead of time to keep the bread crisp.

Yield: 8-10 servings

2 loaves French bread

3 Tablespoons olive oil

1 teaspoon lemon juice, or to taste.

¼ cup olive oil

2 cloves garlic, minced

¼ cup balsamic vinegar

3 medium tomatoes, diced

1 cup onion, diced

1 jalapeno, diced

1 cup black beans

½ cup corn

5 leaves fresh basil (chiffonade)

1/8 teaspoon salt

2 grinds fresh black pepper

8 oz. Coon Ridge Goat Cheese

  1. Preheat oven to 350F degrees. Slice baguette, diagonally into ¼ inch slices and brush lightly with olive oil.
  1. Brown the baguette slices for approximately 6 minutes, or until golden brown. Set aside to cool.
  1. While the baguette slices are cooling, combine the lemon juice, olive oil, garlic and balsamic vinegar in a mixing bowl and whisk together thoroughly. Add the tomatoes, onion, jalapeno, black beans, corn and basil, and allow to marinate for 5 to10 minutes. Taste and season with salt and pepper, if desired.

When baguette slices have cooled, spread goat cheese on each, covering thoroughly then top with a spoonful of the black bean salsa.


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