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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
1/4 cup Garlic and Parsley Butter (recipe)
1/2 cup Vidalia onion, small dice
2 plum tomatoes, small dice
3/4 cup cooked or canned black beans, drained and rinsed
1-1/2 tablespoons cilantro, chopped
1 teaspoon white wine vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 avocados
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
24 cilantro or parsley leaves, washed

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.

Source: Culinary Institute of America's Gourmet Meals in Minutes
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More Recipes from Culinary Institute of America's Gourmet Meals in Minutes:
- Garlic and Parsley Butter
- Homemade Croutons
- Grilled Chicken Caesar Salad
- Fresh Fruit Galette
- Tenderloin of Beef with Blue Cheese and Herb Crust

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