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!
cost per recipe: $5.71
The price is determined by the national average.
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup shredded Cheddar Jack cheese
cup chopped fresh cilantro
cup fresh whole kernel cornor thawed frozen whole kernel corn
cup drained, rinsed black beans
tablespoons finely chopped red onion
tablespoons finely chopped red bell pepper
teaspoon minced seeded jalapeño pepper
teaspoons lime juice
medium avocado, pitted and peeled
tablespoon sour cream
teaspoon black pepper
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
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.
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.
Stir the corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl.
Mash the avocado in a medium bowl. Stir in the sour cream and remaining lime juice. Season with the black pepper.
Top each pastry with about 2 teaspoons avocado mixture and 1 tablespoon corn mixture. Top with additional fresh cilantro, if desired.