ingredients
- 1 baguette cut in ½” slices
- ½ c. Mezzetta® Italian Extra Virgin Olive Oil, divided
- 1 jar Mezzetta® Jalapeño Sandwich Spread
- 1 c. cherry tomatoes, halved
- ½ c. Roasted Corn Salsa (recipe below)
- ½ c. black beans, heated
- Garnish with cilantro
- Corn Salsa:
- 1 ear of corn on the cob, cooked
- 1 lime, juiced
- 2 Tbsp. red onion, minced
- 1 Tbsp. cilantro, chopped
- 1 Tbsp. Mezzetta® Deli Diced Tamed Jalapeños
- Salt and Pepper to taste
preparation
Preheat oven to 400 degrees.
Brush olive oil on top and bottom sides of bread slices and place on a baking sheet. Bake at 400 degrees until crostini’s are golden and crisp, about 7-10 minutes.
To prepare the salsa, put the corn over open flame or on a grill and roast until slightly charred. Cut corn off cob and mix with all other ingredients. Stir in black beans and set aside.
Spread Jalapeño Spread onto crostini’s. Spoon some corn salsa and black beans on top of spread, then top with half a cherry tomato and a cilantro leaf.
*Substitute any of your favorite Mezzetta Sandwich Spreads for this recipe.
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