Garlicky refried bean bruschettas

I love it when a food obviously belonging to one culture can make a smooth transition to being served in another’s culture food. For years, I would serve a typical white bean bruschetta or crostini as a standard Tuscan appetizer. But loving beans beyond the ones served in the great land of Italy, my other favorites include beans from Latin cultures, especially refried beans. But for years, I stuck to the standard refried beans either serving them straight up or stuffing them into corn and flour tortillas.

But what if I could combine my love of Italia with my fondness of the Spanish speaking world? And to help me along with this cross cultural exchange, I got a little assistance this week from the Fig Food Co and their easy to use organic refried beans. Sure, I could make refried beans from scratch, but with this company’s shelf stable aseptic packaging, it’s a snap anytime when my mood to create a mini United Nations at my dinner table strikes!

GARLICKY REFRIED BEAN BRUSCHETTAS

8 slices( about 1 inch each) Italian or French bread
2 garlic cloves, peeled and crushed
1 Tbsp olive oil
½ cup Fig Food Co Organic Refried Beans
½ cup finely minced seeded tomato
½ cup finely shredded Cheddar cheese

1. Preheat the oven to 400 degrees. Add the bread slices to a baking sheet. Toast the bread in the oven for about 2-3 minutes until lightly toasted, but still white.

2. Remove the bread from the oven and immediately rub each slice with garlic. Drizzle each slice with olive oil.

3. Evenly spread the refried beans over each slice. Top with tomatoes and cheese.

4. Return the bread to the oven and bake until just until the cheese melts.

All photographs and recipe testing by Olga Berman from Mango & Tomato.

This entry was posted on Wednesday, February 8th, 2012 at 6:00 am and is filed under Product Reviews, Recipes, Vegetarian Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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