Guest guest Posted June 29, 2006 Report Share Posted June 29, 2006 Black Bean Bruschetta 1 pound loaf fresh Italian bread 1 1/2 cups grated, light cheddar cheese 1 15-ounce can black beans, drained 1 large clove garlic 1 tablespoon chopped fresh parsley 1 tablespoon red wine vinegar 2 teaspoons extra virgin olive oil 3 tablespoons water, or as needed 12 cherry tomatoes, sliced 12 fresh parsley sprigs Cut bread into 1/2-inch slices. Toast bread in 350 degrees oven for 10 minutes. Divide cheese among slices, packing firmly on each. Bake 10 more minutes, or until cheese is melted and toasts are crisp. Set aside. Meanwhile, puree beans, garlic, parsley, vinegar and oil in blender or food processor. Add water a tablespoon at a time, if necessary, to puree. Chill. Just before serving, generously spread bean mixture on each Cheddar toast. Top each portion with a tomato slice and a portion of parsley sprig. (Note: If using no-salt-added beans, then add salt to taste.) Makes 8 servings. A mother of 7, I need to lay down. -- http://www.fastmail.fm - Same, same, but different… Quote Link to comment Share on other sites More sharing options...
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