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Black Bean, Arugula & Queso Fresco Bruschetta

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.

30 mins
4 Serving(s)
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Black Bean, Arugula & Queso Fresco Bruschetta

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.