Bruschetta, Mexican-Style

Name: Bruschetta, Mexican-Style
Yield: Serves 4 as a main dish, 8-10 as an Appetizer
Ingredients: 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; , 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; 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

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Appears in Cook's Illustrated July/August 2003

Appetizers

Vegetables

Beans

SERVES4 as a main dish, 8-10 as an Appetizer

TIME40 minutes

WHY THIS RECIPE WORKS

We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice wa...

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