Author :: Mrs Liz
Category :: Appetizer Recipes
Ingredients ::
- 1 (1-pound) long loaf Italian bread
- 1-1/2 cups grated Light Cheddar (about 6 ounces)
- 1 (15-ounce) can black beans, drained
- 1 tablespoon chopped fresh parsley
- 1 tablespoon red-wine vinegar
- 2 teaspoons extra-virgin olive oil
- 1 large clove garlic, minced
- 3 tablespoons water, or as needed
- 12 cherry tomatoes, sliced
- 12 fresh parsley sprigs
makes 8 servings
Preheat oven to 350°F.
Cut bread into 1/2-inch-thick slices. Arrange on baking sheet and place in oven for 10 minutes or until golden.
Divide cheese among slices, pressing firmly in place. Bake for 10 minutes longer or until cheese is melted and toasts are crisp. Set aside at room temperature.
Meanwhile, combine beans, parsley, vinegar, oil and garlic in blender or food processor; process into puree. If puree is too thick, add water a tablespoon at a time to reach desired consistency. Cover and refrigerate.
Just before serving, generously spread bean mixture on toasts. Top each with tomato slice and portion of parsley sprig.
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