ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
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.
2. Brown the baguette slices for approximately 6 minutes, or until golden brown. Set aside to cool.
3. 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.
4. When baguette slices have cooled, spread goat cheese on each, covering thoroughly then top with a spoonful of the black bean salsa.