Bruschetta with Creamy Black Beans and Lemony Microgreens

Looking for some fun and festive appetizers to serve this holiday season? Everybody loves bruschetta! The word bruschetta comes from Italian word abbrustolire which means “'to toast.” They say that toasting bread and soaking it with freshly pressed olive oil is a practice as old as Rome itself.


 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



Preheat oven to 350 degrees. 


Cut baguette on a bias into ¼ inch slices and lay on a sheet tray.


Drizzle olive oil on top of all the pieces and proceed to bake them for 12 minutes until golden and crispy. Set aside.


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.


In a separate bowl, dress the microgreens with a little lime juice and the remaining olive oil.


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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