Description
I love the little flavour explosion that comes with every bite of this bruschetta: chili powder, lime, garlic paired with fresh tomatoes and cilantro, and the classic combination of black beans and corn on fresh bread. This is bruschetta with Mexican-inspired ingredients.
Ingredients
- 2 Tablespoons Canola Oil
- 6 cloves Garlic, Pressed, Divided
- 1 Tablespoon Chili Powder
- ½ teaspoons Salt
- 1-½ cup Canned Black Beans, Drained And Rinsed
- 1-½ cup Frozen Corn, Rinsed To Thaw
- 3 Tomatoes, Diced
- ⅓ cups Cilantro, Chopped
- 2 teaspoons Lime Juice, Freshly Squeezed
- Pepper To Taste
- 2 Tablespoons Olive Oil
- 1 Baguette, Sliced
- 2 cups Arugula, Washed And Torn
Preparation
Preheat oven to 350ºF (175ºC).
Heat canola oil in a large skillet over medium heat. Add 4 cloves pressed garlic and cook for about 30 seconds. Add chili powder and salt and stir to combine. Add the corn and beans and mix well.
Remove from the heat and add chopped tomatoes, cilantro, and lime juice. Mix well. Add pepper to taste.
Put baguette slices in the oven to toast for about 2 minutes or golden. Remove from oven.
Mix remaining 2 cloves of pressed garlic in a small bowl with olive oil. Dip a pastry brush in the small bowl with the olive oil and pressed garlic and lightly brush the surface of each slice of bread. Cover with thin layer of arugula and then top with bean mix. Serve.
