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.

Vegetarian

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

Method

Preheat 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
minutes, or until lightly golden and crisp. Set aside to cool.\n
In 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
Spread a thin layer of softened goat cheese onto each cooled crostini slice.\n
Top the goat cheese layer with a spoonful of the warm, spiced black bean mash.\n
Finish 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.

From the Tini Crostini Collection