Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 4 as a main dish, 8-10 as an Appetizer Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.

Ingredients

INGREDIENTS

Topping (yields 3 cups)

2 cups Tomatoes , seeded, diced medium

1 cup Corn , fresh, blanched then cut off the cob

1/2 cup Scallion (about 3-4), sliced thin

1 Avocado , diced medium

2 tablespoons Lime juice

1/4 cup Fresh cilantro leaves , roughly chopped

1/4 teaspoon Table salt

Bean spread

1 can (16 ounces) black beans , rinsed and drained

2 tablespoons Lime juice

1 Medium jalapeño chile , quartered

1/4 cup Olive oil

1 tablespoon Water

1/2 teaspoon Table salt

Toast

1 Loaf country bread (12 x 5"), sliced crosswise into 1-inch thick pieces, ends removed

3 tablespoons Extra-virgin olive oil

1 Large clove garlic , peeled

Preparation

1. Sprinkle salt over the diced tomatoes and gently stir; transfer to a strainer and set aside. In the food processor, puree the beans, lime juice, jalepeño, oil, salt, and water until smooth, about 30 seconds; reserve. In a medium bowl, mix together the corn, scallion, avocado, lime juice, and cilantro; reserve.

2. Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.

3. Divide and evenly spread the black bean spread over each toast. Add the drained tomatoes to the corn mixture and stir to combine. With a slotted spoon, distribute the tomato mixture over the black bean spread evenly among the toast slices.

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