Black Bean, Arugula & Queso Fresco Bruschetta Black Bean, Arugula & Queso Fresco Bruschetta

Take your bruschetta to the next level.

30 M 4

Black Bean, Arugula & Queso Fresco Bruschetta

Appetizers, Grilling

Take your bruschetta to the next level.

30 M

4

Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 4 cups arugula, loosely packed
  • 3 tbsp Full Circle Organic extra virgin olive oil
  • 1 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 tsp ground coriander
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • 1½ cup crumbled queso fresco
  • ¼ cup toasted pepitas

Instructions

  1. Toss black beans, arugula, Full Circle Organic extra virgin olive oil, lime juice, minced garlic, coriander, salt and ground black pepper.
  2. Top each crostini with about 3 tbsp bean mixture. Evenly sprinkle with 1½ cup crumbled queso fresco (or chèvre) and ¼ cup toasted pepitas.

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.