Southwestern Bruschetta Bites

Set the bread aside...our kicked-up bruschetta topping, made with corn, beans and peppers, is served on cheese filled puff pastry.  Yes, it is as good as it sounds!
  • thaw: 40 minutes
  • prep: 40 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 10

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup shredded Cheddar Jack cheese
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup fresh whole kernel corn or thawed frozen whole kernel corn
  • 1/2 cup drained, rinsed black beans
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped red bell pepper
  • 1 teaspoon minced seeded jalapeño pepper
  • 1 teaspoon cumin
  • 2 teaspoons lime juice
  • 1 medium avocado, pitted and peeled
  • 1 tablespoon sour cream
  • 1/7 teaspoon black pepper

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

  2. Unfold the pastry sheet on a lightly floured surface.  Brush the pastry with the egg mixture.  Sprinkle with the cheese and cilantro to within 1/2 inch of the edge.  Starting at a long side, roll up like a jelly roll.  Press the seam to seal.  Cut the pastry roll into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown.  Gently flatten the hot pastries with a spatula.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

  4. Stir the corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl.

  5. Mash the avocado in a medium bowl.  Stir in the sour cream and remaining lime juice.  Season with the black pepper.

  6. Top each pastry with about 2 teaspoons avocado mixture and 1 tablespoon corn mixture.  Top with additional fresh cilantro, if desired.

Rolled Recipe

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