Or maybe it’s not really “bruschetta” now because it’s not just tomato and basil? Can I even call it that? Well, just for the purposes of this posting we’ll call it “bruschetta” because that’s where the idea originated. 🙂
I needed something good to eat for today’s food photography project, and I have been craving bruschetta like a mad, hysterical woman on a diet. Oh wait. I am a mad, hysterical woman on a diet. Woops.
Needless to say I wanted to add little flair to today’s dish. Especially since I’m going the vegetarian route lately. Everyday bruschetta just wasn’t going to cut it. Uh uh. No way. I wanted a way to incorporate black beans into this for the protein/aminos and BHAM – that gave birth to my southwestern bruschetta dish.
I hope you enjoy this as much as I am (currently stuffing two of these into my face at once).
• Roll of your fave french bread (or precut baguettes)
• Pico De Gallo (mix of freshly cut tomatoes, onion, cilantro, and jalapenos)
• Black Beans
• Corn (yellow or white. your preference)
• Olive Oil
• Garlic Salt
• Shredded Mild Cheddar Cheese
1) Preheat your oven to 450 degrees. Cut your roll into bite sized baguettes (if you didn’t purchase precut) and brush olive oil on them. Sprinkle a pinch of garlic salt on each one and place in your oven for 5-6 minutes until toasted and edges look golden brown.
2) While you’re toasting your bread: mix your pico de gallo, black beans and corn together in a bowl that I like to call the “magic mix”. Cut your avocado into thin slices.
3) Take your baguettes out of the oven, turn the temp down to 300 (you’re going to need the oven again) and place your slices of avocado flat on the warm baguettes. Using a spoon, cover your avocado with your magic mix and sprinkle a small amount of your shredded cheddar cheese on top. Place the baguettes back in the oven for 1-2 minutes just to melt the cheese.
And your all done! Enjoy!