Thanksgiving and Christmas pushes me to try newer finger food each year. I usually my favorite stuffed mushrooms every year and while I promise to put that recipe up too on the site someday, right now I will let you enjoy this amazing appetizer that is both quick to made and to munch on.
Ingredients:
1. French bread - any french bread, a single load
2. Butter - salted
3. Pinto beans - half a can
4. Jalapeno - 2 big
5. White Onion - 1 medium sized
6. Tomato - 1 large or 2 medium
7. Goat cheese
8. Mexican cheese mix
9. Spring onion
10.Dried parsley
How to?
In a pot of boiling water, add the onion, tomatoes and jalapeno and cook for 5-7 minutes (or alternately, broil them in the oven). After taking the vegetables out of the heat, cool them in running water and finely chop them. Mix baked pinto beans to the chopped vegetables in a bowl.
Pre-heat the oven to 325 degrees. Slice the french loaf and rub them well with butter on both sides. Toast them in the oven, till it is moderately toasted (around 5-10 minutes).
After taking the toast out of the oven, add goat cheese first to each toast to create a cheesy bed and then add a tablespoon of the vegetable mixture on top of each slice. Add finely chopped spring onions on top and some mexican cheese mix. Garnish with the dried parsley.
Serve Hot!
Ingredients:
1. French bread - any french bread, a single load
2. Butter - salted
3. Pinto beans - half a can
4. Jalapeno - 2 big
5. White Onion - 1 medium sized
6. Tomato - 1 large or 2 medium
7. Goat cheese
8. Mexican cheese mix
9. Spring onion
10.Dried parsley
How to?
In a pot of boiling water, add the onion, tomatoes and jalapeno and cook for 5-7 minutes (or alternately, broil them in the oven). After taking the vegetables out of the heat, cool them in running water and finely chop them. Mix baked pinto beans to the chopped vegetables in a bowl.
Pre-heat the oven to 325 degrees. Slice the french loaf and rub them well with butter on both sides. Toast them in the oven, till it is moderately toasted (around 5-10 minutes).
After taking the toast out of the oven, add goat cheese first to each toast to create a cheesy bed and then add a tablespoon of the vegetable mixture on top of each slice. Add finely chopped spring onions on top and some mexican cheese mix. Garnish with the dried parsley.
Serve Hot!
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