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Bruschetta with Black Bean Salsa


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.

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.

Read more of Jane's Southwest Recipes and tips for cooking with chiles.

 
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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