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  • Writer's pictureGina

Goat Cheese & Black Bean Crostini

Not much time to chat this week folks. I would normally have more than 20 minutes to write, but my kids' spring break just got extended and I have more mommy-ing to do.

Que another zoo trip, multiple Dunkin' drive-thrus, more Play Doh wars and another bottle or 2 of Chardonnay.

So basically, I am writing this blog post while running of fumes with yogurt in my hair.

Nonethelesss, this recipe is delicious. A super easy and very satisfying light dinner or hearty appetizer. I know black beans aren't everyone's favorite, but I'm a fan. Healthy, creamy and deep in flavor, I think they deserve some more loving and attention.

As will I after this this week has ended.

How many days until Friday?!?



Goat Cheese & Black Bean Crostini

Serves: 2


1/2 loaf Italian bread, sliced and made into about 6 crostini (each side drizzled with olive oil, salt and pepper, toasted both sides)

1/4 C red bell pepper (1/4 C) finely diced

1/4 C red onion, finely diced

1/4 C cherry tomatoes, finely diced

Kosher salt, to taste

Cracked black pepper, to taste

1/2 TBS olive oil

1/2 TBS lime juice

1/2 can black beans, rinsed

1 TBS olive oil

2 oz goat cheese, I used Montchevre

fresh cilantro, for garnish

  1. Place red bell pepper, red onion, cherry tomatoes, the 1/2 TBS olive oil, 1/2 TBS lime juice and a generous pinch of salt and pepper in a medium bowl. Mix well.

  2. Place black beans in a small bowl and add the 1 TBS olive oil. Use a fork to mash well.

  3. Assemble: Spread about 1 TBS of goat cheese on each crostini, then top that with about 1 TBS mashed black beans spread evenly, spoon 1 TBS red bell pepper mixture atop. Lightly sprinkle another pinch of salt and pepper over platter and sprinkle chopped cilantro on each crostini.

  4. Enjoy!

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