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

Take your bruschetta to the next level.

30M 30M 4
Nutrition facts:
Ingredients: 1 (15 oz.) can black beans, drained and rinsed 4 cups arugula, loosely packed 5 1/2 tbsp. Full Circle Organic extra virgin olive oil, divided 1 tbsp. fresh lime juice 1 garlic clove, minced 1 tsp. ground coriander 3/4 tsp. salt 1/4 tsp. ground black pepper 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices 1 garlic clove 1 1/2 cup crumbled queso fresco 1/4 cup toasted pepitas Instructions: Toss black beans, arugula, 3 tablespoons Full Circle Organic extra virgin olive oil, lime juice, minced garlic, coriander, salt and ground black pepper. Set aside. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove. Top each crostini with about 3 tablespoons bean mixture. Evenly sprinkle with crumbled queso fresco (or chèvre) and toasted pepitas.

Black Bean, Arugula & Queso Fresco Bruschetta

Appetizers, Grilling, Snack

Take your bruschetta to the next level.

30M

4

Ingredients

  • 1 (15 oz.) can black beans, drained and rinsed
  • 4 cups arugula, loosely packed
  • 5 1/2 tbsp. Full Circle Organic extra virgin olive oil, divided
  • 1 tbsp. fresh lime juice
  • 1 garlic clove, minced
  • 1 tsp. ground coriander
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices
  • 1 garlic clove
  • 1 1/2 cup crumbled queso fresco
  • 1/4 cup toasted pepitas

Instructions

  1. Toss black beans, arugula, 3 tablespoons Full Circle Organic extra virgin olive oil, lime juice, minced garlic, coriander, salt and ground black pepper. Set aside.
  2. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil.
  3. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  4. Top each crostini with about 3 tablespoons bean mixture. Evenly sprinkle with crumbled queso fresco (or chèvre) and toasted pepitas.

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.

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