Black Bean Bruschetta
Recipe adapted from Cabot Creamery
Makes 8 servings
Ingredients
- 1 (15 ounce) can black beans, drained
- 1 garlic clove
- 1 tablespoon cilantro, chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- 3 tablespoons water, as needed
- 1 pound loaf Italian bread
- 1 1/2 cups reduced-fat Cheddar cheese, shredded
- 12 cherry tomatoes, sliced
- 12 fresh cilantro or flat-leaf parsley sprigs
Directions
Puree black beans, garlic, cilantro, vinegar and oil in blender or food processor. Add water, a tablespoon at a time, if needed, to puree. Chill until bread is ready to serve.
Prepare grill. Cut bread into 1/2-inch slices. Place bread on sheet of aluminum foil brushed with olive oil. Grill bread on one side. Flip bread over. Divide cheese equally among slices, packing firmly on each. Grill a few more minutes, until cheese is melted and toasts are crisp. Remove from grill and generously spread bean mixture on each Cheddar toast. Top each portion with a tomato slice and fresh cilantro or parsley.