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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
1 large egg
1 tablespoon water
1/2 (17.3-ounce) package puff pastry sheets (1 sheet), thawed
1/2 cup shredded Cheddar- Jack cheese
1/3 cup chopped fresh cilantro leaves
1/2 cup fresh or thawed frozen whole kernel corn
1/2 cup canned black beans, drained & rinsed
2 Tablespoons finely chopped red onions
2 Tablespoons finely chopped red bell peppers
1 teaspoon minced seeded jalapeño pepper
1 teaspoon ground cumin
2 teaspoons freshly squeezed lime juice, divided
1 medium avocado, pitted & peeled
1 tablespoon sour cream
Ground black pepper
Preheat oven to 400. Beat egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. Sprinkle with the cheese and cilantro to within 1/2 inch of the edge. Starting at a long side, roll up like a jelly roll. Press the seam to seal. Cut pastry roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Gently flatten the hot pastries with a spatula. Let cool on baking sheets on wire racks for 10 minutes.
Stir corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl. Mash avocado in a medium bowl. Stir in sour cream and remaining lime juice. Season with black pepper. Top each pastry with about 2 teaspoons avocado mixture and 1 Tablespoon corn mixture. Garnish with additional fresh cilantro, if desired.
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SOUTHWESTERN BRUSCHETTA BITES
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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
1 large egg
1 tablespoon water
1/2 (17.3-ounce) package puff pastry sheets (1 sheet), thawed
1/2 cup shredded Cheddar- Jack cheese
1/3 cup chopped fresh cilantro leaves
1/2 cup fresh or thawed frozen whole kernel corn
1/2 cup canned black beans, drained & rinsed
2 Tablespoons finely chopped red onions
2 Tablespoons finely chopped red bell peppers
1 teaspoon minced seeded jalapeño pepper
1 teaspoon ground cumin
2 teaspoons freshly squeezed lime juice, divided
1 medium avocado, pitted & peeled
1 tablespoon sour cream
Ground black pepper
Preheat oven to 400. Beat egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. Sprinkle with the cheese and cilantro to within 1/2 inch of the edge. Starting at a long side, roll up like a jelly roll. Press the seam to seal. Cut pastry roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Gently flatten the hot pastries with a spatula. Let cool on baking sheets on wire racks for 10 minutes.
Stir corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl. Mash avocado in a medium bowl. Stir in sour cream and remaining lime juice. Season with black pepper. Top each pastry with about 2 teaspoons avocado mixture and 1 Tablespoon corn mixture. Garnish with additional fresh cilantro, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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