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VegetarianIntermediate15 min
Sweet Heat Pepper Pot Crostini
This vibrant crostini offers a savory-sweet profile with a delightful Caribbean kick, perfectly capturing the spirit of National Pepper Pot Day. A creamy layer of goat cheese is topped with a rich, warm black bean mash seasoned with jerk spice and allspice. It is finished with a bright, sweet pepper jelly, creating a complex and celebratory bite for the final days of the year.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tbsp olive oil
- •oz goat cheese, softened
- •can (15 oz) black beans, rinsed and drained
- •1/4 cup finely chopped red onion
- •clove garlic, minced
- •tsp jerk seasoning
- •1/2
- •tsp ground allspice
- •1/4 cup red pepper jelly
- •tbsp fresh cilantro, chopped, for garnish
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
- 2minutes, or until lightly golden and crisp. Set aside to cool.\n
- 3In a small saucepan, combine the rinsed black beans, red onion, minced garlic, jerk seasoning, and allspice with 2 tablespoons of water. Simmer over medium heat for 5 minutes, mashing lightly with a fork to create a chunky spread. Remove from heat.\n
- 4Spread a thin layer of softened goat cheese onto each cooled crostini slice.\n
- 5Top the goat cheese layer with a spoonful of the warm, spiced black bean mash.\n
- 6Finish each crostini with a small dollop of red pepper jelly and a sprinkle of fresh cilantro before serving.
Chef's Tip & Pairing
For a deeper, more authentic flavor, use a mortar and pestle to lightly crush the black beans instead of a fork. This crostini pairs beautifully with a crisp, slightly off-dry Riesling, which will complement the heat of the jerk seasoning and the sweetness of the pepper jelly.
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