Bruschetta – Classic, Cannellini + Avocado, Roasted Corn + Poblano

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I had quite a productive Memorial Day weekend, if I do say so myself.

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I stayed indoors for 72 hours and discovered my one, true talent.

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Scrabble. I was born to play Scrabble.

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Like, I am soooooooo good at this game. At least 8 games of Scrabble were played and I am the undefeated, grand champion of the world and also of my family. I was snagging those triple word scores like it was going out of style!! 20 points here, 30 points there. My opening word in game three was “zinc” with like 42 points and it really solidified that this is my calling. Let’s break it down – it typically takes place in the comfort of a home, wine can be had while playing, and minimal human interaction is necessary (“quiet, please, I’m focusing!!!!”). Scrabble is me!

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There were also about 14 rounds of Yahtzee played, but that game is for big, dumb imbeciles and I am boycotting indefinitely.

 

 

Time: 1 hour (prep + cooking) | Serves: 16-20 lil bruschettas

Ingredients:

  • 1 loaf of whole grain bread, toasted

Classic:

  • 1 cup of red cherry tomatoes, halved
  • 1 cup of yellow cherry tomatoes, halved
  • 1/2 cup of fresh basil, chiffonaded
  • 1 tbsp. of balsamic vinegar
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • S+P, to taste

Cannellini + Avocado:

  • 1 can of cannellini beans, rinsed + drained
  • 1 avocado, chopped
  • 2 roma tomatoes, chopped
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • 1/4 cup of fresh basil, chopped
  • S+P, to taste

Roasted Corn + Poblano:

  • 1 ear of corn, out of the husk + silk removed
  • 1 poblano pepper
  • 1 can of black beans, rinsed + drained
  • 1 onion, sliced thin
  • 1 tbsp. of olive oil
  • 1 serrano pepper, minced
  • 1/4 cup of cilantro, chopped
  • S+P, to taste

How to:

Classic:

  • Heat olive oil in a skillet over medium heat
  • Add garlic, cook 1 minute
  • Add oil + garlic to a bowl
  • Add tomatoes + balsamic vinegar, toss to coat
  • Add basil + S+P, toss, refrigerate until ready to serve on toasted bread

Cannellini + Avocado:

  • Heat olive oil in a skillet over medium heat
  • Add garlic, cook 1 minute
  • Add cannellini beans + S+P, cook 4-5 minutes
  • Add to a bowl with tomatoes + basil, toss + let cool slightly
  • Add avocado + basil + S+P, refrigerate until ready to serve on toasted bread

Roasted Corn + Poblano:

  • Roast your corn + poblano either on a grill or a gas stove burner, turning often to avoid burning – about 4-5 minutes for each
  • Once cooled, remove top + skin of poblano, roughly chop + add to a bowl
  • Remove corn kernels + add to a bowl
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 7-8 minutes or until caramelized to your desire, add to corn + poblano
  • Add serrano + cilantro + some more S, serve warm on toasted bread

 

  • Be like me + mix a lil bit of each together + put in mouth + be a happy lil clam
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19 thoughts on “Bruschetta – Classic, Cannellini + Avocado, Roasted Corn + Poblano

  1. Junior Loinman says:

    Normally I’m no fan of what Rachel cooks. I’m a normal human. I like meat.

    But this Roasted Corn and Poblano stuff is the shit….

    Like

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