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Black Bean BruschettaBlack beans deliver protein, fiber, antioxidants and great taste!
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January 2007

Product Reviews / Main Nibbles / Hors D’Oeuvres

Recipe: Black Bean Bruschetta

A Healthy Variation On A Classic Favorite

 

Black beans win the nourishment trifecta: protein, fiber and anti-oxidants. Few foods have as solid a nutritional profile as black beans. A cup of black beans has about the same amount of protein as two 8-ounce glasses of milk—15 grams—as well as 15 grams of fiber, which milk doesn’t have.

So when planning a healthy snack, a black bean spread on bruschetta with a slice of antioxidant-filled tomato (beta-carotene, lycopene and vitamins C and E) not only tastes great—it’s good for you.

Makes 8 servings.

Ingredients

  • 1 (1-pound) long loaf Italian bread

  • 1-1/2 cups grated Cabot 50% Light Cheddar (about 6 ounces)

  • 1 (15-ounce) can black beans, drained

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon red-wine vinegar

  • 2 teaspoons extra-virgin olive oil

  • 1 large clove garlic, minced

  • 3 tablespoons water (or as needed)

  • 12 cherry tomatoes, sliced

  • 12 fresh parsley sprigs

Directions

  1. Preheat oven to 350ºF.
  2. Cut bread into 1/2-inch-thick slices. Arrange on baking sheet and place in the oven for 10 minutes, or until golden.
  3. Divide cheese among slices, pressing firmly in place. Bake for 10 minutes longer, or until cheese is melted and toasts are crisp. Set aside at room temperature.
  4. Meanwhile, combine beans, parsley, vinegar, oil and garlic in a blender or food processor; process into purée. If purée is too thick, add water a tablespoon at a time to reach desired consistency. Cover and refrigerate.
  5. Just before serving, generously spread bean mixture on toasts. Top each with a tomato slice and a parsley sprig.

 

Recipe © copyright Cabot Creamery. Additional material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved.





 



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