BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST
Provided by Roger Mooking
Categories appetizer
Time P1DT1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
- Preheat the oven or grill to 350 degrees F.
- Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
- Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
- Preheat the grill to medium-high heat.
- Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
- Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.
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Mithun Sordar
[email protected]These bruschetta are a great way to use up leftover BBQ beans. They're also really easy to make.
Tifani Sewmini
[email protected]I'm not sure what went wrong, but my bruschetta turned out mushy. I think I might have overcooked the beans.
Matthew Nash
[email protected]These bruschetta are so easy to make and they're always a crowd-pleaser. I love the combination of BBQ beans and pesto.
Florie Lap
[email protected]I followed the recipe exactly and the bruschetta turned out great. I will definitely be making these again.
Its D!
[email protected]These bruschetta are the perfect party food. They're easy to make and everyone loves them.
Rameez Ahmad
[email protected]I'm not a huge fan of bruschetta, but these were really good. The beans were tender and the pesto was creamy and flavorful.
Erik Hernandez
[email protected]These bruschetta are so good! I love the combination of sweet and savory. The beans are cooked perfectly and the pesto is so flavorful.
Gabriele Tedesco
[email protected]I've made these bruschetta a few times and they're always a hit. I love the smoky flavor of the beans and the creamy pesto.
Nontobeko Andile
[email protected]These bruschetta are a great way to use up leftover BBQ beans. They're also really easy to make.
Ronda Pruden
[email protected]I'm not sure what went wrong, but my bruschetta turned out mushy. I think I might have overcooked the beans.
Timothy Eads
[email protected]These bruschetta are so easy to make and they're always a crowd-pleaser. I love the combination of BBQ beans and pesto.
Aalihay 4
[email protected]I followed the recipe exactly and the bruschetta turned out great. I will definitely be making these again.
Nidhant Yadav
[email protected]These BBQ baked beans bruschetta are the perfect party food. They're easy to make and everyone loves them.
Rhys Owen
[email protected]I'm not a huge fan of beans, but these bruschetta were surprisingly good. The beans were cooked perfectly and the pesto was really tasty.
Stanley Egberibo
[email protected]These bruschetta are so delicious! The beans are tender and flavorful, and the pesto is creamy and herbaceous.
Elvis Ramosebudi
[email protected]This is a great recipe for a quick and easy weeknight meal. The beans and pesto can be made ahead of time, so all you have to do is assemble the bruschetta when you're ready to eat.
Ashadul Sarker
[email protected]I love the combination of sweet and savory in this dish. The beans are perfectly cooked and the pesto adds a nice pop of flavor.
Reeve Fredenburg
[email protected]These BBQ baked beans bruschetta were a hit at my last party! The cheesy Texas cut toast was the perfect base for the flavorful beans and pesto.