Loaded Southwestern Bruschetta
Just by looking at that picture, you know this is a messy recipe. If you mind getting your hands dirty,then your’e better off looking, rather than enjoying this loaded southwestern bruschetta. I am not afraid of getting my hands or face a little dirty and so I dug in. Like so many other foods, the messiness of the dish was entirely worth it. Think about it, would you avoid an ice cream cone or popsicle in the summer just to keep clean? I think not. Therefore, loaded southwestern bruschetta is a deliciously messy idea. What are some of your favorite finger-licking-good foods?
Thinking about messy summer foods reminds me of my favorite cold treat. Growing up, I was nearly addicted to toasted almond ice cream (the kind that comes neatly wrapped, on a stick, and sprinkled with toasted almond flavored pieces). Anytime there was an ice cream truck that came by, it was guaranteed I would order a toasted almond frozen treat. I would sit at the beach eating my half melted ice cream pop, not even caring that half of it was on my hands and that the seagulls above were eyeing me. When I was finished, I only longed for more. Maybe that is why I’m also crazy for the Almond Joy.
*Find my Almond Joy Bar post here (recipe from Rawmazing) and my Almond Joy Popcorn recipe here. For an Almond Joy-inspired breakfast treat, try my Almond Joy Overnight Oats recipe (click here for the recipe).
Loaded Southwestern Bruschetta:
*Makes enough topping for about 1/2 a loaf of bread, sliced (I used a wheat loaf from Whole Foods, as I have yet to tackle making my own bread)
1/2 tsp of garlic or more to taste (1/4 tsp for the bean/corn mixture and 1/4 tsp for the avocado spread)
1/4 tsp of salt and pepper (for the avocado spread)
1/2 of a lime, juiced
2 tsps of olive oil
1 portobello mushroom cap, diced fairly small (1/4 inch pieces)
1/2 cup of black beans
1/2 cup of corn
1 medium tomato, diced
1/4 tsp of salt and pepper (for the bean/mushroom mixture)
1/4 tsp of chili powder
a tiny pinch of cayenne pepper
1/2 a loaf of whole wheat bread, sliced into thick pieces
1- First, make the avocado spread by halving the avocado. Then scoop out the green fruit’s ripe flesh into a bowl. Add the spices and the juice of the lime. Mix well. Then set aside in the fridge to let the flavors combine.
2- Over medium heat, add olive oil to a pan. When the pan is hot, add the diced mushroom pieces. After a couple of minutes add the corn, tomato pieces, black beans, and spices. Stir and heat until the corn is warmed through (if using frozen corn) or until the mushrooms are fully cooked. Put a lid on for the last minute of cooking to moisten up the mushrooms.
3- Spread the avocado mash on the half loaf of bread. Then, slice the bread into thick slices. Top each slice with a generous helping of the corn salad. Enjoy!