Recipe: Black Bean and Avocado Crostini with Garlic and Parsley Butter

BLACK BEAN AND AVOCADO CROSTINI

"Crostini is a general term that refers to "little toasts" which are usually topped with one or more garnish items. This Southwestern version combines the creaminess of black beans with the heat from the guacamole for a terrific hors d'oeuvre or snack idea."

24 baguette slices, 1/4-inch thick
1/4 cup Garlic and Parsley Butter (recipe follows)
1/2 cup Vidalia onion, small dice
2 plum tomatoes, small dice
3/4 cup cooked or canned black beans, drained and rinsed
1 1/2 tablespoons cilantro, chopped
1 teaspoon white wine vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 avocados
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
24 cilantro or parsley leaves, washed

Preheat the oven to 400 degrees

Toast the baguette slices in the oven for 5-7 minutes, or until the outside edges are golden brown. Spread each baguette slice with approximately 1/2 teaspoon of the garlic butter. Reserve the toasts until needed.

Combine the onion, tomato, black beans, cilantro, and vinegar. Season with salt and pepper.

Peel and core one of the avocados and dice into 1/4-inch pieces. Combine the avocado with 1 tablespoon of the lime juice, garlic, chili powder, and cumin. Season with salt and pepper. Peel and core the remaining avocado. Slice each half across the meridian into 8 slices. Sprinkle the avocado with the rest of the lime juice to prevent oxidation.

Spread 1 heaping teaspoon of the avocado mixture on each crostini. Top with 1 tablespoon of the black bean mixture.

Garnish with an avocado slice and a cilantro or parsley leaf.

GARLIC AND PARSLEY BUTTER
Makes 2 cups

"Versatile and delicious, this is a compound butter used in classical French cuisine. The butter holds well, so make enough to enjoy with crostini, or simply on toasted bread as an accompaniment to pasta dishes."

1 1/2 bunches parsley, stems removed
4 garlic cloves, roughly chopped
1 teaspoon salt, or to taste
1 pound butter, diced into small cubes, cold

Place the parsley, garlic, and salt in a food processor fitted with a metal chopping blade and pulse until evenly minced and well blended.

Add the cubed butter to the parsley-garlic mixture. Process, scraping down the sides as needed, until the butter is softened and mixture is well blended. The butter should be light green in color.

The butter may be placed into a ramekin, or shaped into a log and rolled in plastic wrap. Refrigerate until ready for use. The butter can be held for at least a week in the refrigerator, or frozen for several weeks.

Makes 8 servings
Source: The Culinary Institute Of America's Gourmet Meals In Minutes