Black Bean and Avocado Crostini
Crostini is a general term that refers to “little toasts” which are usually topped with one or more garnish items. This Southwestern version combines the creaminess of black beans with the heat from the guacamole for a terrific hors d’oeuvre or snack idea.
Makes 8 servings / preparation time: 45 minutes
24 baguette slices, 1/4-inch thick
Preheat the oven to 400 degrees
Toast the baguette slices in the oven for 5-7 minutes, or until the outside edges are golden brown. Spread each baguette slice with approximately 1/2 teaspoon of the garlic butter. Reserve the toasts until needed.
Combine the onion, tomato, black beans, cilantro, and vinegar. Season with salt and pepper.
Peel and core one of the avocados and dice into 1/4-inch pieces. Combine the avocado with 1 tablespoon of the lime juice, garlic, chili powder, and cumin. Season with salt and pepper. Peel and core the remaining avocado. Slice each half across the meridian into 8 slices. Sprinkle the avocado with the rest of the lime juice to prevent oxidation.
Spread 1 heaping teaspoon of the avocado mixture on each crostini. Top with 1 tablespoon of the black bean mixture.
Garnish with an avocado slice and a cilantro or parsley leaf.
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