Bruschetta, Mexican-Style
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 4 as a main dish, 8-10 as an Appetizer
Ingredients
<I>topping (yields 3 cups)</I>
2 cups tomatoes, seeded, diced medium1 cup corn, fresh, blanched then cut off the cob½ cup scallion (about 3-4), sliced thin1 avocado, diced medium2 tablespoons lime juice ¼ cup fresh cilantro leaves, roughly chopped¼ teaspoon table salt<I>bean spread</I>
1 can (16 ounces) black beans, rinsed and drained2 tablespoons lime juice 1 medium jalapeño chile, quartered¼ cup olive oil 1 tablespoon water ½ teaspoon table salt<I>toast</I>
1 loaf country bread (12 x 5"), sliced crosswise into 1-inch thick pieces, ends removed3 tablespoons extra-virgin olive oil 1 large clove garlic, peeledBefore You Begin
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Instructions
- Sprinkle salt over the diced tomatoes and gently stir; transfer to a strainer and set aside. In the food processor, puree the beans, lime juice, jalepeño, oil, salt, and water until smooth, about 30 seconds; reserve. In a medium bowl, mix together the corn, scallion, avocado, lime juice, and cilantro; reserve.
- Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
- Divide and evenly spread the black bean spread over each toast. Add the drained tomatoes to the corn mixture and stir to combine. With a slotted spoon, distribute the tomato mixture over the black bean spread evenly among the toast slices.
Time
40 minutesYield
Serves 4 as a main dish, 8-10 as an AppetizerIngredients
<I>topping (yields 3 cups)</I>
2 cups tomatoes, seeded, diced medium
1 cup corn, fresh, blanched then cut off the cob
½ cup scallion (about 3-4), sliced thin
1 avocado, diced medium
2 tablespoons lime juice
¼ cup fresh cilantro leaves, roughly chopped
¼ teaspoon table salt
<I>bean spread</I>
1 can (16 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1 medium jalapeño chile, quartered
¼ cup olive oil
1 tablespoon water
½ teaspoon table salt
<I>toast</I>
1 loaf country bread (12 x 5"), sliced crosswise into 1-inch thick pieces, ends removed
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
Ingredients
<I>topping (yields 3 cups)</I>
2 cups tomatoes, seeded, diced medium
1 cup corn, fresh, blanched then cut off the cob
½ cup scallion (about 3-4), sliced thin
1 avocado, diced medium
2 tablespoons lime juice
¼ cup fresh cilantro leaves, roughly chopped
¼ teaspoon table salt
<I>bean spread</I>
1 can (16 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1 medium jalapeño chile, quartered
¼ cup olive oil
1 tablespoon water
½ teaspoon table salt
<I>toast</I>
1 loaf country bread (12 x 5"), sliced crosswise into 1-inch thick pieces, ends removed
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
Ingredients
<I>topping (yields 3 cups)</I>
2 cups tomatoes, seeded, diced medium
1 cup corn, fresh, blanched then cut off the cob
½ cup scallion (about 3-4), sliced thin
1 avocado, diced medium
2 tablespoons lime juice
¼ cup fresh cilantro leaves, roughly chopped
¼ teaspoon table salt
<I>bean spread</I>
1 can (16 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1 medium jalapeño chile, quartered
¼ cup olive oil
1 tablespoon water
½ teaspoon table salt
<I>toast</I>
1 loaf country bread (12 x 5"), sliced crosswise into 1-inch thick pieces, ends removed
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
Why This Recipe Works
We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice was key—we used a crusty loaf of country-style bread with a tight crumb so the toppings wouldn’t fall through and cut the bread into 1-inch slices for maximum support. Different combinations of hearty vegetables gave our basic bruschetta recipe versatility.
Before You Begin
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Instructions
- Sprinkle salt over the diced tomatoes and gently stir; transfer to a strainer and set aside. In the food processor, puree the beans, lime juice, jalepeño, oil, salt, and water until smooth, about 30 seconds; reserve. In a medium bowl, mix together the corn, scallion, avocado, lime juice, and cilantro; reserve.
- Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
- Divide and evenly spread the black bean spread over each toast. Add the drained tomatoes to the corn mixture and stir to combine. With a slotted spoon, distribute the tomato mixture over the black bean spread evenly among the toast slices.
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