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?!?
:)
Enjoy....
Goat Cheese & Black Bean Crostini
Serves: 2
Ingredients:
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
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.
Place black beans in a small bowl and add the 1 TBS olive oil. Use a fork to mash well.
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.
Enjoy!