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BRUSHETTA WITH BLACK BEAN SALSA FRESCA
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
- Preheat oven to 350F degrees. Slice baguette, diagonally into ¼ inch slices and brush lightly with olive oil.
- Brown the baguette slices for approximately 6 minutes, or until golden brown. Set aside to cool.
- 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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