Bruschetta with Creamy Black Beans and Lemony Microgreens
Ingredients
1 baguette
2 limes (juice and zest)
1 clove garlic (grated)
1 can Blue Runner Creole Cream Style Black Beans
1 shallot (finely diced)
3 tbsp finely chopped cilantro
4 tbsp olive oil, plus more to drizzle on bread
4 tbsp green onion (finely chopped)
Salt and black pepper (to taste)
1 pt of microgreens
Directions
1
Preheat oven to 350 degrees.
2
Cut baguette on a bias into ¼ inch slices and lay on a sheet tray.
3
Drizzle olive oil on top of all the pieces and proceed to bake them for 12 minutes until golden and crispy. Set aside.
4
In a bowl, combine beans, lime juice and zest, garlic, shallot, green onion and cilantro, plus 2 tablespoons of olive oil. Using a fork to mash up the beans to your desired consistency, mix thoroughly to turn it into a mash. We liked leaving them pretty much whole, so the mix has body and you can still get whole beans.
5
In a separate bowl, dress the microgreens with a little lime juice and the remaining olive oil.
6
Lastly, you can arrange the crostini on a plate with a spoonful worth of your bean mash and microgreens on top to garnish.
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